Chili Cream Perch Pasta (non fried fish options)

[TimK]

Non fried but just as unhealthy (or maybe more) fish options: The Chili Cream Pasta sauce, with perch..and shrimp in this case just cuz. Heres a very simple way to utilize any type of large perch, walleye, or crappie fillets.  Just cuz them up into chunks. 

Measurements on this one are not important, whatever feels right.

Bowl 1: diced red pepper, garlic, shallots
Bowl 2: perch chunks, shrimp
Bowl 3: cooked pasta

Dry white wine (sauv blanc), cream, chili powder, salt and pepper


STEP 1: Sautee the contents of bowl 1
STEP 2: Add contents of bowl 2, cook til fish is half done
STEP 3: Deglaze with a few splash of vino, maybe half a cup, cook for 60 seconds and reduce wine
STEP 4: Add maybe a cup of heavy cream, chili powder salt and pepper as suites your taste, simmer for 1 minute
STEP 5: Add pasta and maybe 2 or 3 tablespoons of butter, stir in and DONE



Sauce will thicken as it cools

[SLAYERFISH]

Seems a little labor-intensive to me!

De-Glaze? WTH is that?

[Bigassbassman]

Awesome, Tim!  I’ll be trying that one.   

[TimK]

Seems a little labor-intensive to me!

De-Glaze? WTH is that?

Thats kitchen slang for: Pour some wine in the pot

Dont worry SLAYER, waayyy too fancy for you!

Putting liquid in after cooking the veg and fish releases the bits off the bottom of the pan, that is the actual purpose of "deglazing".  If your cooking on a gas burner itll light on fire briefly as well.  Takes less than 30min to prep and cook.

Awesome, Tim!  I’ll be trying that one.   

 

[stinkyfingers]

Thats kitchen slang for: Pour some wine in the pot

Dont worry SLAYER, waayyy too fancy for you!

Putting liquid in after cooking the veg and fish releases the bits off the bottom of the pan, that is the actual purpose of "deglazing".  If your cooking on a gas burner itll light on fire briefly as well.  Takes less than 30min to prep and cook.

 

You forgot to tell Slayer about the "fond blanc". Good flavor profile coming out of that recipe.