Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pounds | Perch fillets |
1 cup | Flour |
1 \N | 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 \N | Taspoon salt |
½ pounds | Baby shrimp |
1 cup | Oil |
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.
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