Perch Fillets With Shrimp and Vermouth Sauce

Dish type: lunch

Serves: 4

Ingredients

  • 250 grams baby shrimp
  • 1 cup homemade bread crumbs
  • 3 tablespoons butter
  • 1/2 cup chicken stock from ½ cube
  • 1 egg
  • cup flour
  • 3 tablespoons flour
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1 cup peanut oil, for frying
  • 450 grams perch fillets
  • 1 tablespoon Salt
  • 1/4 cup vermouth rosso

Directions

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