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Perche à la Sauvigny
Perch in Cream Sauce
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
Fresh perch, caught in the Meuse river and cooked with white wine and cream, have given the village of Sauvigny in Lorraine a reputation for good cooking. Other fish such as pike and carp are excellent done the same way.
Ingredients
Method
Clean the perch, discard the fins and trim the tails to a ‘V’; scale and wash them. Lay the perch in the bottom of a pot or shallow pan large enough to hold them all flat. Add the carrot, onion, garlic, wine, bouquet garni, salt, pepper and nutmeg with enough water to cover by half. Bring the liquid to a boil; then lower the heat. Poach the fish for 2-3 minutes on one side; then turn them over