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. | ||
Directions
SOURCE: THE NATIONAL CULINAR
METHOD: RUB PERCH FILLETS WE
Submitted By SHERREE JOHANSSON On 10-23-94