Perch Fillets With Shrimp and Vermouth Sauce

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.

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.

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.

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.