[font="Open Sans", sans-serif] Had a request on other thread and replied , thought I would put it out in case anyone interested..[/font]
[font="Open Sans", sans-serif]Here you go. Perch Alfredo recipe! [/font]
[font="Open Sans", sans-serif]Super good and easy ! Make a simple béchamel sauce. (White sauce) 2-2-1 …..2 parts butter (TBLS.) 2 parts flour (TBLS ) 1 cup milk or half in half. Melt butter in sauce pan, then add in flour stir and sauté it just a minute or two on medium heat until the flour absorbed/blended just a minute or so don’t brown or burn. Then Add milk/ or half in half while stirring (*tip… heat milk/H&H in microwave till very warm before adding) it keeps it from being lumpy that way and easier to blend in. Constantly Stir and heat until it thickens to just below boil. Watch heat so it doesn’t burn. At this point point you can add just a little more liquid to get the desired thickness wanted, if needed ( white wine, milk, half half , chicken stock) add spices to your taste, like garlic powder , lemon pepper, dash of salt, dash of old bay or other spice you like, Add a little grated Parmesan cheese. Then drop perch fillets into the sauce and gently stir them in over med heat just until the fish starts to get flakey and fall apart, don’t over stir so you have nice pieces of fish in the cream sauce. Serve over pasta or rice. Top with a little more Parmesan cheese! [/font]
[font="Open Sans", sans-serif]It’s Yummy!! Enjoy!!! It’s very good!![/font]
[font="Open Sans", sans-serif]One thing I do on occasion for a change of pace shake in a little crystal hot sauce to taste (or other) and serve over a piece of toast!![/font]
[font="Open Sans", sans-serif]Here you go. Perch Alfredo recipe! [/font]
[font="Open Sans", sans-serif]Super good and easy ! Make a simple béchamel sauce. (White sauce) 2-2-1 …..2 parts butter (TBLS.) 2 parts flour (TBLS ) 1 cup milk or half in half. Melt butter in sauce pan, then add in flour stir and sauté it just a minute or two on medium heat until the flour absorbed/blended just a minute or so don’t brown or burn. Then Add milk/ or half in half while stirring (*tip… heat milk/H&H in microwave till very warm before adding) it keeps it from being lumpy that way and easier to blend in. Constantly Stir and heat until it thickens to just below boil. Watch heat so it doesn’t burn. At this point point you can add just a little more liquid to get the desired thickness wanted, if needed ( white wine, milk, half half , chicken stock) add spices to your taste, like garlic powder , lemon pepper, dash of salt, dash of old bay or other spice you like, Add a little grated Parmesan cheese. Then drop perch fillets into the sauce and gently stir them in over med heat just until the fish starts to get flakey and fall apart, don’t over stir so you have nice pieces of fish in the cream sauce. Serve over pasta or rice. Top with a little more Parmesan cheese! [/font]
[font="Open Sans", sans-serif]It’s Yummy!! Enjoy!!! It’s very good!![/font]
[font="Open Sans", sans-serif]One thing I do on occasion for a change of pace shake in a little crystal hot sauce to taste (or other) and serve over a piece of toast!![/font]
time spent fishing isn't deducted from ones life
