Perch With Creamy Mushroom Leek Sauce

With only 30 minutes cooking time, these creamy perch fillets are the perfect mid-week winter comfort food without meat.

The ingredient of Perch With Creamy Mushroom Leek Sauce

• 2 tablespoons olive oil
• 600g nile perch fillets cut into 4 serving portions
• salt freshly ground pepper
• 1 leek halved lengthways thinly sliced
• 200g swiss brown mushrooms thinly sliced
• 2 garlic cloves crushed
• 1 2 cup 125ml white wine
• 300ml carton cream
• steamed baby carrots to serve
• steamed potatoes to serve
• chopped fresh dill to serve

The Instruction of perch with creamy mushroom leek sauce

• heat half the oil in a large non stick frying pan over medium high heat season both sides of the fish with salt and pepper add to pan and cook for 3 minutes each side or until crisp and just cooked remove from pan cover loosely with foil and set aside
• heat remaining oil in the pan over medium heat add leek mushrooms and garlic cook uncovered stirring often for 10 12 minutes or until leeks and mushrooms are very soft
• increase pan heat to high and add wine cook for 1 minute add cream and reduce heat to medium
• simmer uncovered for 5 6 minutes or until the sauce reduces and thickens slightly add fish to the pan and spoon sauce over the fish to warm through
• toss dill with steamed carrots and potatoes serve with fish

Nutritions of Perch With Creamy Mushroom Leek Sauce

calories: 706 006 calories
calories: 61 grams fat
calories: 26 grams saturated fat
calories: 4 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 33 grams protein
calories: n a
calories: 147 76 milligrams sodium
calories: https schema org
calories: nutritioninformation