Best 5 Poached Perch With Broccoli Recipes

POACHED PERCH WITH BROCCOLI

Steps:

• Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam until crisp-tender; set aside and keep warm., In a large skillet, combine the water, onion, bay leaf, salt and tarragon; bring to a boil. Reduce heat; add perch fillets in batches. Cover and cook until fish is firm and flakes easily with a fork. Remove fish and onions with a slotted spoon; keep warm. Discard bay leaf., In a large bowl, combine the sauce ingredients. stir in 2-4 tablespoons cooking liquid until sauce reaches desired consistency. , Arrange broccoli on a serving platter; top with fish, onions and garlic sauce.

SAUTEED LAKE PERCH

Steps:

• Mix flour, paprika, and salt together and set aside. In a small bowl, blend the egg and the half-and-half. Heat butter in a large saute pan. Dip perch fillets in egg wash first and then into the flour mixture. Carefully place them into the hot butter in the saute pan and brown on both sides. Remove from the butter and drain on a paper towel to absorb excess butter. Serve immediately.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

BROWN BUTTER PERCH

Steps:

• Whisk flour, salt, black pepper, and cayenne pepper in a bowl. Gently press perch fillets into flour mixture to coat, shaking off any excess flour.
• Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color. Working in batches, place filets in skillet and cook until light golden, about 2 minutes per side. Transfer cooked fillets to a plate, squeeze lemon juice over the top, and serve.

PEACHY BROCCOLI CHICKEN

Steps:

• In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
• Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear. Season with salt and pepper. Remove from skillet, and cut into bite-size pieces.
• Place the peaches and syrup in the skillet, and cook 15 minutes, until syrup is reduced by about 1/2 and thickened.
• Place the broccoli and water in a microwave-safe dish, cover, and cook 5 minutes on High in the microwave, or until tender.
• Return the chicken to the skillet with the peaches. Mix in the broccoli, and continue cooking 5 minutes, until heated through and coated with the syrup. Serve over the cooked rice.

POACHED PERCH FILLETS (FILETS DE PERCHE)

Steps:

• To make poaching liquid, combine water, leek greens, pickling spice, and salt in a medium-sized pan.
• Bring to a boil over high heat.
• Turn heat to medium low and simmer for 30 minutes.
• Rinse fish fillets under cold water and pat dry with paper towels.
• Place fillets in a large frying pan, top with cooked leek greens, and pour 1 cup of poaching liquid over fish.
• Cover and allow to simmer over medium heat for 15 minutes.
• Scrape leek mixture from fish, remove fillets using a slotted spoon, and place them on a large serving platter.
• Keep platter of fish in a warm oven until ready to serve.
• Pour liquid from the pan through a fine sieve and reserve clear stock only.
• Place butter in a medium-sized pan over medium-high heat.
• Add white parts of leek and saute, stirring constantly until leeks are golden.
• Add flour and stir until flour is light brown.
• Add 1 cup of reserved fish stock, dill weed, and pepper.
• Stir to blend well.
• Remove from heat, add sour cream, and blend.
• Pour sauce over fish fillets.
• Optional: Sprinkle with chopped tomato pieces.