- 1 1/2 sticks unsalted butter
- 4 shallots chopped fine
- 2 tablespoons tarragon
- 1 teaspoon Worcestershire sauce
- Salt to taste
- Freshly-ground black pepper to taste
- 8 perch fillets - (to 12)
- Flour for dusting
- 8 tablespoons butter
Whip the 1 1/2 sticks of butter till soft and fluffy. Sauté the shallots till they are very limp. Combine the shallots, whipped butter, tarragon, Worcestershire, salt and pepper and mix well.
Take some plastic wrap and mound the butter mixture into the middle and wrap up as if in a cylinder. Freeze for at least 24 hours. Bring to room temperature before using.
Dust the perch with flour and sauté in hot, sweet butter. After removing from the fry pan, cut pats of the butter mixture and place on top of the fillets. Delicious!!!!!
This recipe yields ?? servings.