Ocean perch fillet with bee balm butter, mushrooms and br

4 servings

Ingredients

Quantity		Ingredient
		Ocean perch fillet with bee balm butter, mushrooms and broccoli
		Rabe.
		Bee balm flowers, unlike other edible flowers, have a naturally
		Sweet and tangy flavor. They are best when allowed to wilt into the
		Sauce and naturally enhance the flavor of the delicate butter sauce.
		By James E. Griffin, M.S., CWC, CCE, assistant professor at Johnson
		& Wales University, Providence, R.I.
		Brush with melted butter and ginger juice and allow to rest 10
		Minutes. Brown fillets in a hot saute pan and finish in a 350'
		Oven. Remove fillets to a plate and garnish with mushrooms and
		Broccoli rabe tossed with a sweet vinaigrette. Deglaze pan with
		Part of the white wine to be used for the butter sauce and strain
		Fond through cheese cloth
4	eaches	6-ounce perch fillets
¼	teaspoon	Black pepper, freshly ground
½	tablespoon	Melted butter
1	each	Ounce ginger juice
		Kosher salt, as needed
		Buttersauce
1	small	Shallot, minced
4	eaches	Ounces white wine
4	eaches	Ounces perch stock
4	eaches	Ounces butter, cubed and chilled
1	teaspoon	Fresh chive flowers (petals)
1	tablespoon	Bee balm flowers
		Salt, as needed
		Freshly ground white pepper, as needed
		Cayenne pepper, as needed
		Lemon juice, as needed into the butter-sauce reduction.
		Combine the shallots, white wine and perch stock in a saucepan and
		Bring to a simmer. Reduce liquid by 3/4. Remove from heat and whip
		In butter. Add chive flowers and bee balm flowers and taste.
		Adjust seasonings with salt, white pepper, cayenne pepper and lemon
		Juice.

SOURCE: THE NATIONAL CULINAR

METHOD: RUB PERCH FILLETS WE

Submitted By SHERREE JOHANSSON On 10-23-94