- 4 ocean perch fillets
- 1/3 cup white wine, Riesling suggested.
- Two tablespoons of unsalted butter
- Two tablespoons of plain flour
- 1/2 cup of evaporated milk
- 150 grams sliced mushrooms
- 1 Chicken stock cube
- Salt & Pepper to taste
Place the fish in a shallow dish, pour the wine over and cook in the microwave for about 5 minutes on high. Put the juice aside.
Melt the butter, add flour, cook on high for 30 seconds, then add the evaporated milk, slowly stirring as you go. Add in the wine juice and cook the mixture on high for 5 minutes.
Pour the cooked mixture over the fish, and cook again for 2 more minutes.
As per usual, I didn’t quite cook this the way the recipe called for. I didn’t end up cooking the fish in the sauce to finish; I served the fish plain with some mash potato, mash pumpkin and some green beans. I then spooned the sauce over the fish.
Now I look back and notice that the instructions don’t include the chicken stock or the mushrooms, both of which I forgot about. This might have been a different meal if I had been paying attention 🙂 I just checked where I found the recipe, and they didn’t mention where the stock and mushrooms go in either. Any suggestions, leave em in the comments please!
The sauce as I made it was okay, but it was really nice in concert with the pumpkin. Some cracked pepper didn’t go astray either.