Perch Baked in Apples and Mustard
from the "Eat Like A Wild Man" cookbook, compiled by Rebecca Gray
Surf Perch are being caught right on our beaches lately (see the "Fishy Tales" article), so this recipe might be one to try!
3 tart green or red apples, sliced
6 tbsps. butter or margarine
4 perch fillets
2/3 cup Dijon mustard
1 cup clam juice
2 cups white wine
1 green onion, chopped
Preheat the oven to 350 degrees F. Core and slice the apples 1/4 inch thick. Saute them in a skillet in 3 tablespoons of butter or margarine over medium heat until lightly browned. In a buttered baking pan, layer the fillets and spread the mustard evenly over them. Place the apples over and around the fish. Cover with clam juice and 1 cup of white wine. Bake 8 to 10 minutes or until the fish flakes with a fork. While the fish cooks, put the remaining cup of wine with the onion into the skillet and reduce to 1 tablespoon. Add the liquid from the baking pan to the skillet, putting the fish back into the oven to keep warm. Reduce the liquid by 1/2; add the remaining butter and cook until the sauce becomes glossy. Pour the sauce over the fish. Buttered green noodles complete this meal.
Contributed by Annette and Louis Bignami