and I went to a dinner with friends and
got vegetable soup, asparagus, shrimp, and
broiled pike-perch for dinner. When I got
back and described the menu to her, she had
the good grace not to get any greener than
she already was.
Asparagus seems to be a very polarizing vegetable. When people hate it,
they
do so with gusto.
This was asparagus 5 ways, none really screaming
ASPARAGUS. A jelly that was hardly like asparagus
at all; "noodles" shaved out of white asparagus; a
mousse, probably both green and white, as it was
colored but very light; a fritter; and a greenish
ice cream. I remarked to one mf my friends that
this chef is trying hard for a Michelin star, but
perhaps too hard. I predict no star.
Butter perch is great, though dealing with the bones can be a pain
depending
on the variety.
It was a Zander, and my portion was perfectly
boneless, which is fairly easy to accomplish,
as this kind of perch runs several pounds -
sometimes up to 40. Yes, it did taste like
walleye.
---------- Recipe via Meal-Master (tm) v8.01
Title: Italian Oven-baked Perch
Categories: Fish/sea
Yield: 4 servings
-----------------------------FROM CHEF
FREDDY'S-----------------------------
2 c Flour 1 c Milk
1/4 c Seafood Seasoning Mix 2 lb Perch fillets
(recipe follows) 3 c Italian bread crumbs
2 md Eggs [beaten] 1/4 c Butter
1) Combine flour and seasoning mix in a shallow dish, mixing well...
Combine egg and milk in another shallow dish... Coat the fillets with the
flour, dip in the egg mix, then in the bread crumbs... 2) Brush butter on
a
large baking sheet, and place the coated fillets on it... Bake in a 350ÿ
oven for 15 min... or until the fillets are golden brown... Garnish with
lemon wedges and parsley...
Originally from Chef Bob Smith in Akron Oh. in "BILL SAIFF'S ROD & REEL
RECIPES FOR HOOKIN' AND COOKIN' cookbook re-typed for you with permission
by Fred Goslin on Cyberealm Bbs in Watertown NY (315) 785-8098
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