Ocean Perch With Strawberry Italian Wine Cream Recipe
Ingredients
| 6 -120 g ocean perch fillets | ||
| Olive oil | 15 Milliliter | |
| Egg yolks | 6 | |
| Granulated Sugar | 125 Milliliter | |
| 125 ml Marsala or sweet sherry | ||
| Strawberries | 375 Milliliter, sliced | |
| 1 ml each of basil, salt, pepper, paprika | ||
| 1 ml each of basil, salt, pepper, paprika | ||
Directions
Brush the perch with the oil, sprinkle with seasonings.
Broil in the oven for 3-5 minutes per side.
Reserve warm.
Beat the egg yolks with the sugar in the top of a double boiler until foamy and pale in colour.
Place over the boiling water.
Slowly add the sherry beating continuously until mixture becomes thick and foamy.
Remove from heat, stir in the strawberries.
Place perch on a serving platter and pour half the sauce over the perch and serve with the remaining sauce on the side.
Broil in the oven for 3-5 minutes per side.
Reserve warm.
Beat the egg yolks with the sugar in the top of a double boiler until foamy and pale in colour.
Place over the boiling water.
Slowly add the sherry beating continuously until mixture becomes thick and foamy.
Remove from heat, stir in the strawberries.
Place perch on a serving platter and pour half the sauce over the perch and serve with the remaining sauce on the side.
Chef
