| 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
A Message from our Provider:
“Sunsets – a gift from God”