Perch fillets with shrimp and vermouth sauce
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
250 grams
dry bread crumbs
108 ml
butter
3 Tbsps
chicken stock
120 ml
free range eggs
1
flour
125 g
cream
238 ml
milk
122 ml
peanut oil
216 ml
fresh perch fillets
450 grams
salt
1 Tbsp
vermouth
60 ml
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.
Nutrition:
Carbs
53 g
Fat
46 g
Protein
42 g
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