Perch Fillets With Shrimp And Vermouth Sauce Recipe

Name: Perch Fillets With Shrimp And Vermouth Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 grams perch fillets; 1 cup flour; 1 egg; 1/4 teaspoon salt; 1/2 cup milk; 1 cup bread crumbs homemade; 3 tablespoons butter; 3 tablespoons flour; 1 cup heavy cream; 1/2 cup chicken stock from 1/2 cube; 1/4 cup vermouth rosso; 250 grams shrimp baby; 1 cup peanut oil

Servings: persons

450 grams perch fillets
1 cup flour
1 egg
1/4 teaspoon salt
1/2 cup milk
1 cup bread crumbs homemade
3 tablespoons butter
3 tablespoons flour
1 cup heavy cream
1/2 cup chicken stock from 1/2 cube
1/4 cup vermouth rosso
250 grams shrimp baby
1 cup peanut oil

1
Wash and dry fillets, dust with flour.
2
Mix egg with milk, add salt.
3
Dip fish into egg and milk mixture.
4
Dredge in crumbs. Reserve.
5
Heat butter in pan. Add flour and stir into paste (roux). Cook for 2 minutes (do not allow to brown).
6
Add cream, stock and vermouth. Simmer until thick.
7
Add shrimp. Simmer for 5 minutes on low heat.
8
Heat oil in skillet. Fry fish in oil for 1 1/2-2 minutes each side.
9
Place fried fillets on platter. Pour half the sauce over fish. Serve remainder separately.

937

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 450 grams perch fillets, 1 cup flour, 1 egg, 1/4 teaspoon salt, and more.

Yes, Perch Fillets With Shrimp And Vermouth Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Perch Fillets With Shrimp And Vermouth Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions