| 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 | tb | Butter |
| 3 | tb | 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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