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Geneva (Switzerland)
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Main course
Fish & Seafood
Food Flavour DNA
Nutritional Values
450kcal
40gProtein
12gCarbs
28gFat
1gFibre
300 gServing
* Per serving · 300 g. May vary.
Allergens
🐟 Fish
🌾 Gluten
Filets de Perche
How to order / say it
Say it
Filets de Perche — [fee-LEH duh PERSH]
Order
I'd like the filets de perche, please.
Locally
Je voudrais les filets de perche, s'il vous plaît.
Say locally
Fried fillets of freshwater perch, typically served with tartar sauce.
Why try it?
These delicately fried fish fillets are a regional favorite, embodying Geneva's access to freshwater lakes and the local emphasis on simple, fresh ingredients.
How it tastes
Light and flaky with a crispy golden-brown coating, these fillets have a mild, sweet taste, complemented by a tangy and creamy tartar sauce.
Origin & History — first documented: 1850
Filets de Perche became popular in the 19th century as fishing techniques advanced along Lake Geneva, allowing locals to enjoy this abundant freshwater fish.
Recipe
Ingredients
- 🐟 300 g Perch fillets
- 🌾 50 g Flour
- 🥛 100 g Butter
- 🍋 1 Lemon
- 🌿 2 tbsp Parsley
- 🥣 50 g Tartar sauce
Method
- 1 Coat fish fillets lightly in flour.
- 2 Melt butter in a pan over medium heat.
- 3 Fry fillets until golden brown on both sides.
- 4 Serve with a squeeze of lemon and tartar sauce.
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