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

1. 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.

2. Sauté the shallots in butter. Add the white wine and pieces of fish.

3. Bring to a boil, reduce to low heat, cover and cook for 3 minutes.

4. Remove perch and reserve, keeping hot.

5. 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.

6. Place the perch and the sauce onto a bed of pasta, rice or greens.

7. Garnish with crushed chilies and serve immediately.