Perch de jonghe

Yield: 1 servings

Measure Ingredient
2 tablespoons Butter dash
1 tablespoon Fresh Italian parsley, minced 2 tbs dry sherry White pepper
¼ cup Fine dry bread crumbs
1 \N Clove garlic, minced salt
½ pounds Perch fillets

Melt the butter in a medium skillet. Saute the garlic over low heat until tender, about 5 minutes. Remove pan from heat. Stir in salt, chives, Italian parsley, and sherry. Season to taste with white pepper. Arrange the perch fillets in a buttered shallow baking pan.

Pour the butter mixture over the fish. Sprinkle bread crumbs over the top. Bake at 375F until bread crumbs are golden and fish is cooked through, about 10 minutes. Crusty French or Italian bread is essential for soaking up the juices.

NOTE: The original Chicago recipe was for Shrimp de Jonghe. To make the original, substitute ½ lb of good-quality, alrge, raw shrimp for the perch in the above recipe. A slightly fatty, full-flavored fish such as catfish would also be an excellent substitute. Scallop lovers can try sea scallops. < I'll settle for the shrimp; fp > [ Bev Bennet; Los Angeles Times Syndicate ]

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