Perch Fillets With Shrimp and Vermouth Sauce

November 15, 2024

45

medium

4

These Perch Fillets with Shrimp and Vermouth Sauce deliver a restaurant-quality experience right from your kitchen. Lightly breaded and pan-fried until golden and crispy, the tender perch fillets serve as the perfect base for a luxurious, creamy sauce enriched with vermouth and studded with succulent shrimp.

The dish begins with a simple egg-and-breadcrumb coating for the fish, which contrasts beautifully with the smooth, velvety roux-based sauce. Infused with the aromatic depth of vermouth and balanced by the richness of cream and chicken stock, the sauce elevates the seafood pairing to elegant new heights. Garnish with fresh herbs or a splash of lemon, and enjoy this satisfying, seafood-forward entrée that’s perfect for a special dinner or indulgent weekend treat.

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Ingredients:

Adjust Servings
250grams baby shrimp
1cup bread crumbs homemade
3tablespoons butter
0.5cup chicken stock from
1 egg
1cup flour
3tablespoons flour
1cup heavy cream
0.5cup milk
1cup peanut oil for frying
450grams perch fillets
1tablespoon salt
0.25cup vermouth rosso

Directions

1.
Prepare the Fish
1. Rinse and pat dry the perch fillets with paper towels. Lightly dust both sides with flour and set aside. | 2. In a bowl, whisk together 1 egg and 2 tablespoons milk, then add a pinch of salt. | 3. Dip each fillet into the egg and milk mixture, then dredge in bread crumbs to coat evenly. Set aside.
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2.
Make the Sauce
1. In a saucepan, melt 2 tablespoons butter over medium heat. Add 2 tablespoons flour and stir to form a paste (roux). Cook for 2 minutes, being careful not to let it brown. | 2. Gradually add 1 cup cream, 1/2 cup chicken stock, and 1/4 cup vermouth, stirring constantly. Bring to a simmer and cook until the sauce thickens, about 5 minutes. | 3. Add shrimp to the sauce, simmering on low heat for an additional 5 minutes, or until shrimp are cooked through.
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3.
Fry the Fish
1. Heat vegetable oil in a skillet over medium-high heat. Once the oil is hot, fry the breaded fish fillets for 1-2 minutes per side until golden brown and crispy. | 2. Remove the fillets from the skillet and place them on a platter to drain.
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4.
Serve
1. Spoon half of the shrimp and vermouth sauce over the fried fillets. Serve the remaining sauce on the side. | 2. Garnish with fresh herbs or a squeeze of lemon, if desired, and serve hot.
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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