Pike perch a la morley is not too well-known, quite simple to prepare, but very tasty fish dish. In fact, these are pieces of pike perch with seafood and potatoes with white sauce. Such a dish can be a decoration for both everyday and festive tables.
It is necessary
- - one medium-sized pike perch;
- - fresh frozen tiger (black) headless prawns of medium size (~ 26/30) at the rate of 3-5 pieces per serving;
- - 5-7 potatoes;
- - 150 grams of cream (15-20%);
- - 20 grams of flour (a tablespoon with a slide, but it is better to measure it on a scale);
- - one medium-sized onion;
- - 100 grams of cheese (according to your taste);
- - 100 milliliters of dry white wine (according to your taste);
- - salt;
- - black and / or allspice;
- - herbs of French cuisine (to taste: thyme, basil, rosemary, tarragon) dry or fresh
Instructions
Step 1
Remove the shrimp from the freezer and place on a defrosting plate.
Step 2
Wash the potatoes thoroughly and boil them in their skins, that is, without peeling them. Drain and cool.
Step 3
Gut the pike perch, remove the head, fins, tail (do not discard the latter, it will still come in handy). Peel the scales, rinse the carcass and dry with a napkin.
Step 4
Boil a small amount of fish stock from the tail, which will be needed for further cooking.
Step 5
Cut the fish into portions no more than two centimeters thick. Season with salt and pepper, cover with cling film and refrigerate for 15 minutes.
Step 6
Cut the onions into small cubes or half rings (choose as you like) and fry with a little olive oil over low heat until tender. The result should be a soft, golden onion rather than burnt, so don't use high heat. When done, place in a separate bowl.
Step 7
In the remaining oil, fry the pike perch pieces on all sides until almost cooked. To prevent the fish from sticking, do not overheat the pan. Once done, place the fish on a separate plate for a while.
Step 8
In the shrimp, remove the shell and legs, make a shallow incision (2 mm) in the back and remove the intestine (usually looks like a dark thread going to the tail). Rinse, drain, place on a plate and add a little salt.
Step 9
Grate the cheese, finely chop the herbs, peel the cooled potatoes and cut them into medium-sized pieces.
Step 10
Fry the shrimps in olive oil for two minutes on each side and place in a separate bowl.
Step 11
Add butter to the same pan, melt, add flour and save until golden brown.
Step 12
Pour in wine, cream, cheese, onions and herbs (or dry seasoning). Pour in the fish broth, add a few peas of black or allspice and mix thoroughly. Calculate the amount of broth so that the sauce covers the main ingredients by at least two-thirds, but do not overdo it: it is better to add a little more liquid later. Simmer for another minute.
Step 13
Add fish, potatoes, shrimps to the sauce and simmer for about 5-7 minutes with minimal heat.
Step 14
Lay out the dish beautifully on plates, pour over the sauce, garnish with fresh herbs. If desired, you can serve additional slices of thinly sliced lemon or sour berries, as well as good white wine.
