Fish dish to impress with! Poached Victoria perch with homemade shrimp sauce and crayfish.

40 minutes
Average
5 – 10 euro pp

Ingredients for 2 pers.:

  • 2 fillets of Victoria perch
  • 150 gr celeriac
  • 1 leek
  • 2 carrots
  • 1 can of tomato paste
  • 1 onion
  • 1 clove of garlic
  • fresh herbs like rosemary, thyme and oregano
  • 200 ml white wine
  • 100 ml fish broth + 800 ml fish broth
  • 6 shrimps
  • 100 gr cray fish

How to prepare it:

Peel the shrimps, save the head, tail and the carcass of the shrimps to make the sauce. Chop the celeriac and carrots in big pieces. Chop the leek. Peel and fine slice the onion. Peel the garlic, cut it in half and remove the root. Use a bit of rope to bind the herbs together.

Put a little bit of oil in a pan. Fritter the onion and the garlic. Add the shrimp carcass, fry for another minute before adding the leek, carrot and celeriac. Add the tomato paste after a couple of minutes and add the white wine as well. Heat up the stove and let the sauce boil. Once the wine has boiled down for 50 % you can add the 100-ml fish broth and the herbs. Bring the sauce back to a boiling point and let it simmer for 30 min.

After 20 minutes, it is time to start frying the shrimps. Put a small frying pan on the stove. Add a bit of olive oil. Once the oil is hot you can add the shrimps. Fry them for about 5 minutes and add the cray fish.

Now you can put a big, deep frying pan on the stove. Add the 800 ml of fish broth and bring this to a boiling point. Sprinkle a bit of pepper over the Victoria perch. Put the fish into the pan as soon as the fish broth is boiling. Poach the fish for about 8 minutes or until the fish turns equally white.

Take the sauce of the stove and sift it. Put the sauce back and add a bit of flour (dissolved in a bit of water) to bind the sauce. Bring the sauce back to a boiling point.

Take the fish out of the pan and put the pieces on a plate. Divide the shrimps and the crayfish over the fish and finish with a bit of the shrimp sauce.