Perch with Cheese Sauce and Grapes

By á-708

Ingredients

• For the sauce:
• 1 1/2-2 lbs (675-900 g) perch fillets
• Salt and freshly ground pepper to taste
• Flour for dredging
• 2 Tbs (30 ml) butter
• 2 Tbs (30 ml) butter
• 2 Tbs (30 ml) all-purpose flour
• 1 cup (250 ml) milk
• 1/2 cup (125 ml) shredded cheddar cheese
• 1/4 cup (60 ml) sour cream
• 1/2 tsp (2 ml) paprika
• 1 cup (250 ml) seedless grapes

Details

Servings 4

Preparation

Step 1

Season the perch fillets with salt and pepper and coat lightly with flour. Heat the butter in a skillet over high heat and brown the fillets lightly on both sides. Transfer to a shallow baking dish. To make the sauce, heat the butter in a small saucepan over moderate heat. Stir in the flour and cook for 3 minutes. Add the milk and bring to a boil, stirring frequently. Remove from the heat and add the cheese, sour cream, and paprika, stirring until the cheese is melted and the sauce is smooth. Pour the sauce over the fish and scatter the grapes on top. Bake in a preheated 350F (180C) oven for 15 minutes. Serves 4 to 6.