The Watering Hole - Cooking with Chrystal
The Watering Hole / Cooking with Chrystal /

Sautéed Perch in a Pepper Basil Cream Sauce


  • Fresh Perch
  • Oil
  • Flour
  • Sherry
  • Red Peppers
  • Basil
  • Chicken Stock
  • Heavy Cream
  • Jeff's Cooking Chrystals

Take the skin off of the perch. Dredge in a little bit of flour with Jeff's Cooking Chrystals.

Take a little bit of oil and put in the sauté pan. Add white wine, chicken stock, Jeff’s seasoning, fresh red peppers (add first), basil, oil and heavy cream.

Flip them around a bit to mix together.

Lay the filets in the pan gently. Keep the oil down towards the filet as you set it in the pan.

Add a bit of Jeff's Cooking Chrystals. Then flip filets one by one.

Add the fresh basil in and little bit of chicken stock. Add a little bit of heavy cream.

Shake it a little to mix and then serve and enjoy!


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