Perch and shrimp in vegetable sauce recipe

Perch and Shrimp in Vegetable Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Perch and Shrimp in Vegetable Sauce is a delightful seafood dish that combines the delicate flavors of perch and shrimp with a rich and savory vegetable sauce. The tender fish fillets and succulent shrimp are cooked to perfection and then smothered in a luscious sauce made from a medley of fresh vegetables. This dish is not only delicious but also packed with nutrients, making it a healthy choice for seafood lovers. The combination of flavors and textures in this recipe is sure to impress your guests at any dinner party or special occasion.

Keywords: Perch, shrimp, vegetable sauce, seafood, healthy

Perch and shrimp in vegetable sauce recipe details

Perch and shrimp in vegetable sauce recipe, recipe Rating: 4.7
Number of votes:121 

Ingredients

40 g	rice
	salt
40 g	perch fillet
40 g	shrimp, cooked and peeled
1 tbsp	butter
some	pepper
40 g	celery, diced
100 ml	vegetable stock
3 tbsp	milk
1 tbsp	single cream
1 tbsp	sour cream
some	lemon juice
1 tsp	dill, chopped
1 tbsp	broccoli, in small florets
1 tbsp	peas
1 tbsp	carrots, finely diced

Instructions

Cook the rice in salted water until done.

In a pan, melt the butter and fry the fish, turning once, over medium heat for 4-5 minutes. Add the shrimp and season with salt and pepper. Remove from the heat, set aside and keep warm.

In a saucepan heat some butter and sauté the celery, carrots and broccoli for some minutes. Add the peas, pour in the stock and bring to a short boil. Stir in the milk, single cream and sour cream, bring nearly to a boil again and take from heat. Season to taste with salt, pepper, lemon juice and dill.

Serve the rice together with the fish and shrimp and the vegetable sauce.

Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a