Perch, To Stew with Wine (Perche au Vin Blanc)

Ingredients

• 3 or 4 perch
• White or fish stock
• White wine
• 2 bay-leaves
• A few parsley stalks
• 1 onion
• 2 or 3 cloves
• 1 J oz. butter
• 1 oz. flour
• 1 tea-sp. anchovy es- sence
• Salt
• pepper

Method

1. 1

   Wash and clean the fish, scrape to remove scales, cut off fins.

2. 2

   If scales are difficult to remove, plunge in boiling water for a minute.

3. 3

   Put fish into a stewpan with equal quantities of stock and white wine to cover.

4. 4

   Add bay-leaves, cloves, parsley stalks, and sliced onion.

5. 5

   Season with pepper and salt, cover, and stew until tender, about 20 minutes.

6. 6

   Lift fish onto a hot dish, strain liquid into a basin.

7. 7

   Melt butter in the stewpan, add flour, mix until smooth, pour in strained liquor, add anchovy essence, and stir until boiling.

8. 8

   The sauce must coat the fish.

9. 9

   Adjust thickness with flour or liquid as needed, pour over fish, and sprinkle with chopped parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 166. The excerpt below is the record exactly as published.

Perch, To Stew with Wine (Perche au Vin Blanc) 3 or 4 perch. White or fish stock. White wine. 2 bay -leaves. A few parsley stalks. 1 onion. 2 or 3 cloves. 1 J oz. butter. 1 oz. flour. 1 tea-sp. anchovy es- sence. Salt, pepper

Cook this with the app: pantry check, scaling, and the assistant.