EatSmarter exclusive recipe

Fried Perchwith Creamy Horseradish Sauce

Fried Perch - Fried Perch - Crispy and juicy: fried perch right out of the pan
Fried Perch - Crispy and juicy: fried perch right out of the pan


Calories:393 kcal
Preparation:20 min
Ready in:40 min
1 serving contains (Percentage of daily recommendation)
Calories393 kcal(20%)
Protein36 g(72%)
Fat22 g(28%)
Carbohydrates7 g(3%)
Added Sugar0 g(0%)
Roughage2 g(7%)

Recipe Development: EAT SMARTER


For servings

1small Shallots
½ ouncesButter
¼ cupsWhite wine (or vegetable broth)
¼ cupsFish stock
¼ cupsSoy creamer
½ piecesfresh Horseradish (about 20 grams)
white Pepper
1Perch fillet (about 160 grams, scaled, with skin)
½ tablespoonsPastry flour
½ tablespoonsOlive oil

Kitchen Utensils

1 Pot, 1 Skillet, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Slotted spatula, 1 Citrus juicer


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1 Peel shallots and finely chop. Heat the butter in a pot over medium heat, add shallots and cook until softened. 
2 Stir in white wine, bring to a boil and cook until almost completely evaporated.
3 Pour in the fish stock and let boil until reduced by about half. Add soy creamer and cook until thickened.
4 Peel horseradish and finely grate. Squeeze juice from lemon.
5 Return sauce to a boil, then remove from heat and stir in the horseradish. Season with salt, pepper and lemon juice. Keep warm.
6 Rinse the fish and pat dry. Cut slits in skin in regular intervals with a sharp knife.
7 Season fish with salt and pepper and coat with flour, tapping off excess. Heat the oil in a pan over high heat.
8 Place fish skin side down in the pan and cook over medium heat until crisp, 7-8 minutes.
9 Turn the fish and cook until opaque throughout, 1-2 minutes more. Serve immediately with the sauce.


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