Tuesday, July 28, 2015

Perch with Creamy Wine Sauce

Simple fish with a creamy wine sauce.


  • 2 tablespoons butter
  • 1 teaspoon grainy Dijon mustard
  • 1 teaspoon fresh thyme leaves
  • 1/2 pound perch fillets (about 3 small pieces)
  • 1 tablespoon Swiss Chasselas wine or other dry white wine, such as sauvignon blanc
  • 2 tablespoons heavy cream


  1. Heat butter in saute pan and stir in the Dijon mustard and thyme.
  2. Add fish fillets skin side up and saute for 2 minutes, then turn fish over.
  3. Add  wine to the pan and cook another 2-3  minutes or until fish flakes easily; remove to serving platter.
  4. Add cream to pan and stir until mixed, then spoon around the fish.
  5. Garnish with fresh thyme and lemon slices.
Serves 1-2 (recipe easily doubles for more)
Time to make:  10 minutes tops

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