Perch Stewed with Wine is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of cleaned perch that's cooked in a mix of meat stock and sherry flavoured with garlic, herbs, bayleaf and spices. The full recipe is presented here and I hope you enjoy this classic British version of: Perch Stewed with Wine.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
294. INGREDIENTS.—Equal quantities of stock No. 105 and sherry, 1 bay-leaf, 1 clove of garlic, a small bunch of parsley, 2 cloves, salt to taste; thickening of butter and flour, pepper, grated nutmeg, 1/2 teaspoonful of anchovy sauce.
Mode.—Scale the fish and take out the gills, and clean them thoroughly; lay them in a stewpan with sufficient stock and sherry just to cover them. Put in the bay-leaf, garlic, parsley, cloves, and salt, and simmer till tender. When done, take out the fish, strain the liquor, add a thickening of butter and flour, the pepper, nutmeg, and the anchovy sauce, and stir it over the fire until somewhat reduced, when pour over the fish, and serve.
Time.—About 20 minutes.
Seasonable from September to November.
Modern Redaction
Ingredients:
4 perch, scaled, gutted and with gills removed medium stock
an equal volume of dry sherry
1 bayleaf
2 garlic cloves, crushed
4 tbsp parsley
3 cloves
2 tbsp butter mixed to a paste with 1 tbsp plain flour
freshly-grated nutmeg to taste
1/2 tsp Anchovy Sauce
salt and freshly-ground black pepper, to taste
Method:
Prepare the perch by scaling, gutting and removing their gills. Lay in a pan or fish kettle then pour over just enough of a 1:1 mix of medium stock and sherry to cover. Add the bayleaf, garlic, parsley and cloves then season to taste. Bring to a simmer and cook for about 25 minutes, or until the fish is tender.
Remove the fish and set aside to keep warm then whisk the thickening into the mixture. Season to taste with the nutmeg, salt and black pepper then stir in the anchovy sauce. Keep cooking, stirring constantly, until the sauce has thickened and reduced slightly.
Arrange the fish on a serving plate, pour over the sauce and serve.
