Great Lakes Perch* Recipe

Inspired by Chartreuse Kitchen & Cocktails

Time40m

Serves4

michigan sweet corn, key west shrimp, pepper, onion, potato, buerre blanc, fried caper, herb

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Ingredients

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Main Ingredients

1 pound Great Lakes Perch

1 cup Michigan Sweet Corn

1 cup Key West Shrimp

1 medium Bell Pepper (diced)

1 medium Onion (diced)

1 large Potato (diced)

4 tablespoons Butter

1 cup Heavy cream

2 tablespoons Capers

1 tablespoon Fresh Herbs (e.g., parsley, thyme)

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Ingredients

Dice the onion, bell pepper, and potato. Cut the perch into fillets and devein the shrimp if necessary.

Cook the Potato

In a pot, bring salted water to a boil. Add the diced potato and cook until tender, about 10 minutes. Drain and set aside.

Sauté the Vegetables

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and bell pepper. Sauté until they are soft, about 5 minutes.

Add Shrimp and Corn

Stir in the Key West shrimp and Michigan sweet corn. Cook for another 4-5 minutes until the shrimp is pink and cooked through.

Cook the Perch

In a separate skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Season the perch fillets with salt and black pepper. Cook the fillets for about 3-4 minutes on each side until golden brown and cooked through.

Make the Buerre Blanc

In a small saucepan, combine the heavy cream and capers. Heat over low heat until warmed through, then whisk in any remaining butter until melted and smooth.

Serve

Place the cooked perch on a plate, top with the sautéed shrimp and vegetable mixture, drizzle with buerre blanc, and garnish with fresh herbs.