|
OHIO CLASSICS: FAVORITE YELLOW PERCH RECIPES FROM THE BUCKEYE STATE
Poached Perch with Lemon Chive Glaze
Douglas Haryu - Coal Run, Ohio
Course:Main Entrée
Servings:4
Ingredients & Instructions:
2 cups water
1 bay leaf
¼ teaspoon salt
2 tablespoons lemon juice
1 ½ pounds of perch with skin removed
1/3 cup margarine
3 tablespoons snipped fresh chives
½ teaspoon grated lemon peel
¼ teaspoon salt
1/8 teaspoon pepper
In skillet, combine water, bay leaf, ¼ teaspoon salt and the lemon juice. Bring to boil over medium-high heat. Add fillets. Reduce heat to low. Simmer, covered, for 3-5 minutes, or until perch is firm and opaque and just begins to flake. Drain and discard poaching liquid. Cover fish to keep warm. In another skillet, melt margarine over medium heat. Add remaining sauce ingredients. Cook for 2-3 minutes, or until mixture is hot, stirring constantly. Serve sauce over fish.
|
| |
