Noble perch reinterpreted – a guest recipe from oh.whatthefood
Dear fish lover,
We're thrilled to present a very special dish on our blog today—an artfully prepared perch, created in collaboration with oh.whatthefood . With great attention to detail and culinary skill, Raphael and Laura have created a dish that showcases our Swiss perch at its finest.
Perch stuffed with tender stuffing, accompanied by spring asparagus and beurre blanc
🐟 Perch – stuffed whole and tenderly cooked
4 whole local perch
Some heat-resistant cling film
kitchen cord
Remove the fins with scissors and carefully detach the fillets, leaving the tails attached. Cut off the bones close to the tail. Trim the fillets, fill them with the stuffing (see below), tightly roll them in foil, and steam or cook sous vide for 10–15 minutes at 85°C .
🎯 Perch farce – fine & aromatic
50 g perch pieces
1 egg yolk
25 g butter (cold)
2 g salt
30 g full cream (cold)
2 green asparagus, blanched & chopped
2 sprigs of tarragon, finely chopped
Blend the asparagus trimmings, egg yolks, butter, and salt until ice-cold. Add the cold cream and blend again. Fold in the blanched, chopped asparagus and tarragon. Transfer to a piping bag and chill.
🐟 Fish stock – the basis for the sauce
Heads and bones of 4 perch
500 g cold water
Bring everything to a boil in a saucepan, then simmer on low heat for 1 hour. Strain through kitchen paper.
🧈 Beurre Blanc – classic elegance
4 shallots, finely chopped
20 g butter for frying
100 g Noilly Prat (vermouth)
100 g dry white wine
300 g homemade fish stock
50 g cold butter for emulsification
salt, white pepper
Sauté the shallots in butter, deglaze with Noilly Prat and wine. Reduce the liquid. Add the fish stock and reduce by half. Strain through a sieve, season, and blend in the cold butter a little at a time with a hand blender until a foamy sauce forms.
🌱 Green asparagus cream – fresh & lemony
250 g green asparagus, finely chopped
25 g butter
1 shallot, finely chopped
½ lemon (zest & juice)
salt, white pepper
Optional: Pinch of xanthan gum for stability
Sauté the shallot in butter, add the asparagus, and sauté briefly. Add the lemon juice, zest, and a little water, cook until soft, season, and purée finely.
🤍 White asparagus – tender & buttery
4 white asparagus, peeled
40 g butter
salt, white pepper
Vacuum seal and steam or sous vide at 85°C for 25 minutes .
💚 Green asparagus – crisp & fresh
4 green asparagus
Trim the ends and peel the bottom third. Blanch in salted water for 3 minutes , then cool.
✨ Serve like a pro
Spread the asparagus cream on one side of the plate and place the cooked perch on top.
Briefly flame the white asparagus with a Bunsen burner and serve it alongside the green asparagus.
Pour in the Beurre Blanc and garnish with edible flowers or herbs.
💬 What the chefs say
"Thank you again for your wonderful products. We were delighted to try a new recipe with your perch."
– Raphael & Laura from oh.whatthefood
This dish is a prime example of what is possible with high-quality, local fish – a culinary statement for seasonal cuisine, sustainability and craftsmanship.