Perch Knot with Roasted Red Pepper Cream Sauce

Yield: 4 to 6 servings


4 whole(4-6 oz) Perch Fillets
1 cup(250 ml) 35% Cream
2 whole Red Peppers, roasted, peeled, pureed
1⁄2 cup(125 ml) Finely Diced Shallots
1⁄4 cup(60 ml) White Wine
2 tbsp(30 ml) Chopped Fresh Tarragon
1 tbsp(15 ml) Unsalted Butter, room temperature
As needed Crushed Chilies
to taste Salt and Ground Black Pepper


1) For the perch, cut the fillets length-wise into 1⁄2 inch strips. With each piece; roll, fold or tie the fish into tight knots, and reserve.

2) Sauté the shallots in butter. Add the white wine and pieces of fish.

3) Bring to a boil, reduce to low heat, cover and cook for 3 minutes.

4) Remove perch and reserve, keeping hot.

5) Bring remaining liquid to a boil; add pureed red pepper, tarragon and cream. Bring to a simmer and reduce until slightly thickened. Season with salt and pepper.

6) Place the perch and the sauce onto a bed of pasta, rice or greens.


Garnish with crushed chilies and serve immediately.