Perch fillets with shrimp sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Perch fillets |
| 1 | cup | Flour |
| 1 | Egg | |
| ½ | cup | Milk |
| 1½ | cup | Fin e crumbs |
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| 1 | cup | Heavy cream |
| ½ | cup | Fish stock |
| ¼ | cup | Sherry |
| ½ | Taspoon salt | |
| ½ | pounds | Baby shrimp |
| 1 | cup | Oil |
Directions
Wash & dry fish; dust with flour. Mix egg with milk. Dip fish into egg/milk mixture. Dredge in crumbs. Reserve. Heat butter in pan. Add 3 Tbls. flour & stir into paste (roux). Cook 2 minutes. Add cream, stock & sherry. Simmer until thick. Add salt & shrimp. Simmer 5 minutes. Heat oil in skillet. Fry fish in oil for 1½-2 minutes each side. Place on platter. Pour half the sauce over fish. Serve remainder separately.
File
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