Filet de perche
Filet de perche (perch fillet) is a popular dish served in Geneva. It often comes fried or pan-fried and served with lemon and tartar sauce.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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The popularity of Filet de Perche likely stems from the abundance of perch in Lake Geneva and the historical reliance on local resources for sustenance. The simple preparation methods, such as frying or pan-frying, reflect traditional cooking techniques focused on highlighting the natural flavors of the fish. The dish has evolved into a local specialty, often served in restaurants around the lake.
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Filet de Perche is deeply ingrained in the culinary culture of the Lake Geneva region, representing a connection to the local environment and traditions.
Local Ingredient Focus
The dish highlights the importance of locally sourced ingredients, specifically perch from Lake Geneva, emphasizing sustainability and regional pride.
Restaurant Staple
Filet de Perche is a common offering in restaurants around Lake Geneva, making it a must-try for tourists and a familiar favorite for locals.
Celebratory Meal
While often enjoyed as a casual meal, Filet de Perche is also suitable for special occasions and celebrations, especially when dining with a view of the lake.
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Filet de Perche offers a delicate and mild flavor profile, enhanced by simple seasonings and accompanied by tangy sauces.
The primary flavor is the delicate, slightly sweet taste of fresh perch. The frying or pan-frying method contributes a light crispness. Lemon juice adds a bright acidity, complementing the fish's natural taste. Tartar sauce, a creamy and tangy condiment, provides a contrasting richness and herbaceous notes.
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Freshness is Key
Use the freshest perch available. The flavor and texture are significantly better with freshly caught or purchased fish.
Don't Overcook
Perch fillets are delicate and cook quickly. Avoid overcooking to prevent them from becoming dry and rubbery. Aim for a slightly golden and crispy exterior while maintaining a moist interior.
Serve Immediately
Filet de Perche is best enjoyed immediately after cooking while the fillets are still crispy and warm.
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