Wednesday, March 25, 2020

Courtbouillon of Perch

Ingredients

  • Perch (scaled and cleaned)
  • 1 oz butter
  • Flour
  • 4-8 small onions
  • Sweet herbs
  • 1-pint wine
  • 1 lemon

Directions

  1. Roll the scaled and cleaned perch in flour and place it in a stewpan with 1 oz of butter.
  2. Add the sweet herbs and small onions to the pan along with 1 pint of wine
  3. Simmer until perch is fully cooked
  4. Plate perch with choice of sides and garnish with a lemon wedge.
Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020

No comments:

Post a Comment