PreparationDip the Whitefish filets in melted butter and season with salt and pepper. Roll up and place in a well-buttered gratin dish. Finely chop the onion and braise with butter in a frying pan. Add vermouth and white wine, cook for 2 minutes. Pour around the whitefish filets and cover the form tightly with aluminum foil. Cook the fish rolls in a preheated oven at 200° Celsius for 15 minutes.
Wash the unpeeled zucchini and cut in small strips. Dip the tomato in boiling water, peel, remove seeds and cut in cubes. Cut basil leaves in fine strips. Braise zucchini for 4 minutes in butter and add tomato cubes, basil. Heat the vegetable mixture. Pour fish gravy into small pan, bring to boil and refine with cream. Season the sauce with pepper and salt, pour over rolled whitefish, garnish with zucchini vegetables and serve immediately.
Serve with boiled potatoes or grainy rice.
Source: Recipe by Berner Berufsfischer, www.schweizerfisch.ch
600 - 800 g skinned Perch filets
50 g butter
0.5 dl dry Vermouth
2 dl white wine
150 g zucchini
2 medium-sized tomatoes
2 basil leaves
1.5 dl cream