You are here

Perch Fricassee

Whats.Cooking's picture
Ingredients
  Butter 45 Milliliter (3 Tablespoon)
  Pan dressed perch 1 Pound, skinned (450 Gram, Meat)
  Bacon slices 6 , finely chopped
  Mushrooms 125 Milliliter, cut into pieces (1/2 Cup)
  Apples 60 Milliliter, diced (1/4 Cup)
  Pearl onions 60 Milliliter (1/4 Cup)
  Flour 45 Milliliter (3 Tablespoon)
  Fish stock 500 Milliliter (2 Cups)
  Lettuce 60 Milliliter, cut into strips (1/4 Cup, For Garnish)
  Fresh tarragon 3⁄4 Teaspoon (3 Milliliter, For Garnish)
  Tomatoes 1 Tablespoon, diced (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

–  In a skillet, melt butter and saute perch fillets, season with salt and pepper, then remove from heat and keep warm. Pour off excess fat from skillet. Melt bacon, then saute mushrooms, apples and pearl onions until liquid evaporates completely. Add flour, stir for
1 minute, then add fish stock and let it thicken for 7 to 8 minutes, stirring constantly.
–  Place warm fillets of perch in the sauce, cook 3 minutes, garnish with lettuce strips, fresh tarragon, and tomatoes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Fish

Rate It

Your rating: None
4.15625
Average: 4.2 (16 votes)