Pescatarian

Perch fillets with shrimp and vermouth sauce

Name: Perch fillets with shrimp and vermouth sauce
Total time: 45 min
Yield: 4 servings
Ingredients: 8.82 oz baby shrimp; 1 cup dry bread crumbs; 3 Tbsps butter; 0.5 cup chicken stock; 1 free range eggs; 1 cup flour; 1 cup cream; 0.5 cup milk; 1 cup peanut oil; 15.87 oz fresh perch fillets; 1 Tbsp salt; 0.25 cup vermouth

A flavorful main course featuring perch fillets and shrimp in a vermouth sauce. This pescatarian dish is rich in vitamin B12 and selenium. It's perfect for a special dinner occasion or holiday meal.

Ingredients

baby shrimp

8.82 oz

dry bread crumbs

1 cup

butter

3 Tbsps

chicken stock

0.5 cup

free range eggs

flour

1 cup

cream

1 cup

milk

0.5 cup

peanut oil

1 cup

fresh perch fillets

15.87 oz

salt

1 Tbsp

vermouth

0.25 cup

Method

Wash and dry fillets, dust with flour.
Mix egg with milk, add salt.Dip fish into egg and milk mixture.Dredge in crumbs. Reserve.
Heat butter in pan.
Add flour and stir into paste (roux). Cook for 2 minutes (do not allow to brown).
Add cream, stock and vermouth. Simmer until thick.
Add shrimp. Simmer for 5 minutes on low heat.
Heat oil in skillet. Fry fish in oil for 1 -2 minutes each side.
Place fried fillets on platter.
Pour half the sauce over fish.
Serve remainder separately.