spectr17
10-24-2002, 01:51 AM
June 2, 2002
By Robert Pavey, Augusta Chronicle Outdoors Editor
Savvy anglers who fish the Savannah River know the yellow perch is one of the best-tasting freshwater fish anywhere. Here's a recipe to make one of the river's finest fish even finer:
BAKED YELLOW PERCH WITH APPLES AND MUSTARD
3 tart green or red apples, sliced
6 tablespoons butter, divided
4 to 6 yellow perch fillets, depending on size
2/3 cup Dijon mustard
1 cup canned clam juice
2 cups white wine
1 green onion, finely chopped
Heat oven to 350 degrees. Core and slice apples 1/4 -inch thick. Saute in skillet with 3 tablespoons butter until lightly browned. In buttered baking dish, lay out fillets and spread mustard over them. Place apples over and around fish. Cover with clam juice and 1 cup wine. Bake 8-10 minutes or until fish flakes easily with fork. While fish cooks, put remaining cup of wine with onion into skillet and reduce to 1 tablespoon. Add liquid from baking pan to skillet while putting fish back in oven to keep warm. Reduce liquid by one-half, add remaining butter and cook until sauce becomes glossy. Pour sauce over fish and serve with buttered green noodles as a side dish.
By Robert Pavey, Augusta Chronicle Outdoors Editor
Savvy anglers who fish the Savannah River know the yellow perch is one of the best-tasting freshwater fish anywhere. Here's a recipe to make one of the river's finest fish even finer:
BAKED YELLOW PERCH WITH APPLES AND MUSTARD
3 tart green or red apples, sliced
6 tablespoons butter, divided
4 to 6 yellow perch fillets, depending on size
2/3 cup Dijon mustard
1 cup canned clam juice
2 cups white wine
1 green onion, finely chopped
Heat oven to 350 degrees. Core and slice apples 1/4 -inch thick. Saute in skillet with 3 tablespoons butter until lightly browned. In buttered baking dish, lay out fillets and spread mustard over them. Place apples over and around fish. Cover with clam juice and 1 cup wine. Bake 8-10 minutes or until fish flakes easily with fork. While fish cooks, put remaining cup of wine with onion into skillet and reduce to 1 tablespoon. Add liquid from baking pan to skillet while putting fish back in oven to keep warm. Reduce liquid by one-half, add remaining butter and cook until sauce becomes glossy. Pour sauce over fish and serve with buttered green noodles as a side dish.