Note from Tony Dean: I remember the day Dennis Kassube, a longtime fishing pal from Big Stone City, SD, joined me on an eastern South Dakota lake. The perch were on the bite and I came home with ten fish of about a pound each. I was prepared to fix them in the usual way…fried…when I thought they might make the fixing for another of Chef Mark Mancuso’s great fish dishes.
When Chef Mark prepared this recipe for our television series, I was delighted, because it is as good as it gets.
INGREDIENTS
10 perch fillets One half cup shredded mozzarella cheese One cup of heavy whipping cream One cup of chopped (fresh or frozen) cooked spinach One cup of cooked shrimp One quarter cup parmesan cheese One cup seasoned flour
PREPARATION
Heat a small amount of olive oil in a non-stick pan. It’s hot enough when it just begins to smoke. Then dip the perch fillets into the seasoned flour. A light breading works the best. Brown them quickly, then drain the excess oil from the pan. Add the cream, and while it is reducing, layer the perch, spinach and shrimp in an oven-proof baking dish.
When the cream is reduced by half, pour it over the fish, top with the shredded mozzarella and parmesan, then place it under the broiler until it turns slightly brown and the cheese is bubbly.
