Uri Fischgericht mit Kartoffeln

Name: Uri Fischgericht mit Kartoffeln
Cuisine: Switzerland
Ingredients: 400 g Fresh white fish fillets (perch, trout or char); 500 g Potatoes (waxy variety, peeled); 50 g Butter; 2 Shallots (finely chopped); 150 ml White wine (dry); 200 ml Fish or vegetable stock; 100 ml Cream (optional); 1–2 tbsp Lemon juice; 2 tbsp Fresh parsley (chopped); to taste Salt and pepper; for dusting fish Flour

A recipe from Switzerland.

🇨🇭 SwitzerlanddinnerstreetFoodlunchbreakfasturifishpotatoes

Nutrition (per serving)

480Calories

26 gProtein

35 gCarbs

16 gFat

6 gSugar

1150 mgSalt

Ingredients

400 g Fresh white fish fillets (perch, trout or char)
500 g Potatoes (waxy variety, peeled)
50 g Butter
2 Shallots (finely chopped)
150 ml White wine (dry)
200 ml Fish or vegetable stock
100 ml Cream (optional)
1–2 tbsp Lemon juice
2 tbsp Fresh parsley (chopped)
to taste Salt and pepper
for dusting fish Flour

Method

Step 1: Boil potatoes in salted water until just tender (15–20 min). Drain, cool slightly, then slice into 1 cm rounds.
Step 2: Season fish fillets with salt, pepper, and a little lemon juice. Lightly dust both sides with flour.
Step 3: Heat 30 g butter in large frying pan over medium heat. Fry fish fillets 2–3 min per side until golden and just cooked through. Remove and keep warm.
Step 4: In same pan, add remaining butter. Sauté shallots until soft and translucent (3–4 min).
Step 5: Deglaze with white wine. Simmer 2 min to reduce slightly.
Step 6: Add stock and cream (if using). Simmer 5 min until sauce thickens slightly. Add lemon juice and season.
Step 7: Add potato slices to sauce. Gently heat through 2–3 min (do not break potatoes).
Step 8: Place fish back in pan or plate and spoon sauce and potatoes over top. Garnish with parsley. Serve immediately – delicate Uri-style fish with creamy potatoes!