Perch Fillets With Shrimp Sauce

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Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy		Seafood	1	Servings

INGREDIENTS

1	lb	Perch fillets
1	c	Flour
1		Egg
1/2	c	Milk
1 1/2	c	Fin e crumbs
3	T	Butter
3	T	Flour
1	c	Heavy cream
1/2	c	Fish stock
1/4	c	Sherry
1/2		Taspoon salt
1/2	lb	Baby shrimp
1	c	Oil

INSTRUCTIONS

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 1 1/2-2 minutes  each side.
Place on platter. Pour half the sauce over fish.  Serve  remainder
separately.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4264 Calories From Fat: 3167 Total Fat: 358.7g Cholesterol: 900.3mg Sodium: 1985.7mg Potassium: 1832.7mg Carbohydrates: 130.9g Fiber: 4g Sugar: 7g Protein: 117.6g