Perch Knot with Roasted Red Pepper Cream Sauce
Ingredients
Perch Knot with Roasted Red Pepper Cream Sauce
- 4 whole (4-6oz)
- Perch Fillets
- 1 cup
- 35% Cream
- 2 whole
- Red Peppers, roasted, peeled, pureed
- 1⁄2 cup
- Finely Diced Shallots
- 1⁄4 cup
- White Wine
- 2 tbsp
- Chopped Fresh Tarragon
- 1 tbsp
- Unsalted Butter, room temperature
- As needed
- Crushed Chilies
- to taste
- Salt and Ground Black Pepper
Method
Perch Knot with Roasted Red Pepper Cream Sauce
For the perch, cut the fillets length-wise into 1⁄2 inch strips. With each piece; roll, fold or tie the fish into tight knots, and reserve.
Sauté the shallots in butter. Add the white wine and pieces of fish.
Bring to a boil, reduce to low heat, cover and cook for 3 minutes.
Remove perch and reserve, keeping hot.
Bring remaining liquid to a boil; add pureed red pepper, tarragon and cream. Bring to a simmer and reduce until slightly thickened. Season with salt and pepper.
Place the perch and the sauce onto a bed of pasta, rice or greens.
Garnish with crushed chilies and serve immediately.