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Gösfilé med Citronsås
Perch Fillet with Lemon Sauce
A classic Swedish dish featuring tender perch fillets (gösfilé) pan-fried to perfection and served with a bright, creamy lemon and dill sauce. This elegant yet simple preparation highlights the delicate flavor of the perch, making it a popular choice for both everyday meals and special occasions.
🧂 Ingrédients
- 4 x 150g Perch fillets (Gösfilé)(skin on or off, depending on preference)
- 2 tbsp Butter
- 1 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 100 ml Heavy cream
- 1 Lemon(zest and juice)
- 2 tbsp Fresh dill(chopped)
- 50 ml White wine(optional, for deglazing)
- 50 ml Fish or vegetable broth(optional)
👨🍳 Instructions
- 1
Pat the perch fillets dry with paper towels. Season generously with salt and black pepper on both sides.
💡 Conseils de pro: Drying the fish ensures a better sear. - 2
Heat the butter and olive oil in a large skillet over medium-high heat. Once the butter is melted and shimmering, carefully place the perch fillets in the pan, skin-side down if applicable.
- 3
Sear the fillets for about 3-4 minutes per side, or until golden brown and cooked through. The fish should flake easily with a fork. Remove the fish from the pan and set aside.
💡 Conseils de pro: Avoid overcrowding the pan; cook in batches if necessary. - 4
If using, deglaze the pan with white wine or broth, scraping up any browned bits from the bottom. Let it simmer for a minute.
- 5
Reduce the heat to medium-low. Pour in the heavy cream, lemon zest, lemon juice, and chopped dill. Stir well and let the sauce simmer gently for 5-7 minutes, or until it has thickened slightly.
💡 Conseils de pro: Do not boil the sauce vigorously after adding the cream. - 6
Taste the sauce and adjust seasoning with salt and pepper if needed. Return the perch fillets to the pan for a moment to warm through, or simply pour the sauce over the fish on serving plates.
💡 Conseils de pro: Fresh dill is crucial for the authentic flavor. - 7
Serve the Gösfilé with Citronsås immediately, perhaps with roasted potatoes, boiled new potatoes, or a fresh green salad.
💡 Conseils de pro
- ✓Use fresh perch for the best flavor.
- ✓Adjust the amount of lemon juice to your preference.
- ✓A splash of white wine adds depth to the sauce.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add capers to the sauce for a briny kick.
- Incorporate a touch of Dijon mustard into the sauce for added complexity.
- Serve with couscous or rice instead of potatoes.