Ingredients

The following ingredients have 2 Servings
  • 2 small shallots
  • 1 oz butter
  • 0.5 cup white wine (or vegetable broth)
  • 0.5 cup fish stock
  • 0.5 cup Soy creamer
  • 1 pc fresh Horseradish (about .75 ounces)
  • 0.5 lemon
  • salt
  • white peppers
  • 2 Perch fillet (about 5-6 oz, with skin, or other white fish fillet)
  • 1 Tbsp Pastry flour
  • 1 Tbsp olive oil

Instruction

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