Ocean Perch With Strawberry Italian Wine Cream
|Ocean perch fillets||720 Gram (6 Pieces, 120 Gram Each)|
|Olive oil||15 Milliliter|
|Granulated sugar||125 Milliliter|
|Marsala/Sweet sherry||125 Milliliter|
|Sliced strawberries||375 Milliliter|
Brush the perch with the oil, sprinkle with seasonings.
Broil in the oven for 3-5 minutes per side.
Beat the egg yolks with the sugar in the top of a double boiler until foamy and pale in colour.
Place over the boiling water.
Slowly add the sherry beating continuously until mixture becomes thick and foamy.
Remove from heat, stir in the strawberries.
Place perch on a serving platter and pour half the sauce over the perch and serve with the remaining sauce on the side.