in Recipes

Nile perch à la Sabine

updated

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Ingredients for 4 servings:

  • 1 small onion(s)
  • 1 garlic clove(s)
  • 200 g mushrooms, fresh
  • 200 ml vegetable broth or fish stock
  • 200 ml wine, white, dry
  • ½ bunch of spring onions
  • basil
  • 2 tbsp crème fraîche
  • 200 g cherry tomatoes
  • 4 slice(s) fish fillet(s) , (Victoria perch fillet)
  • Fat

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely dice the onion and garlic clove and sauté in a little fat until translucent. Add the cleaned and thinly sliced ​​mushrooms and sauté for a few minutes. Top up with vegetable stock and white wine and simmer slightly. Finely grate the spring onion and basil leaves and add to the sauce. Add the crème fraîche and season with salt and pepper to taste. Thicken slightly if necessary. Finally, quarter the tomatoes and add to the sauce. Place the fish in a baking dish and pour the sauce over them. Bake the whole thing in the oven at 200°C for 30 minutes. We like it best with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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