Perch with Cheese Sauce and Grapes

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                            FOOD FUNNY
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Here's a good one from Thelma Hershorn of Toronto, Ontario:

Even though she had a nasty cold, my mother insisted on
going to a church supper as planned. She tucked several
tissues into her clothing, just in case she might need them.

During dinner, she used the two in her sleeves, and then
she realized that putting the third tissue into her bra
hadn't been such a good idea. She discreetly tried to fish
it out but couldn't find it. As she peeked down the front
of her dress my dad hissed, "What on earth is the problem?"

There was a lull in the conversation as Mom looked up from
her neckline. "Oh, Dear," she said worriedly. "I had three
when I came in."

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                            TODAY'S RECIPE
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This dish came from a cookbook I received as a wedding present
about 35 years ago. The cookbook is long gone, having chosen
to stay with the former wife rather than with me, so I have been
making this dish from memory ever since.

Perch with Cheese Sauce and Grapes

1 1/2-2 lbs (675-900 g) perch fillets
Salt and freshly ground pepper to taste
Flour for dredging
2 Tbs (30 ml) butter

For the sauce:
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) milk
1/2 cup (125 ml) shredded cheddar cheese
1/4 cup (60 ml) sour cream
1/2 tsp (2 ml) paprika
1 cup (250 ml) seedless grapes

Season the perch fillets with salt and pepper and coat lightly
with flour. Heat the butter in a skillet over high heat and brown
the fillets lightly on both sides. Transfer to a shallow baking dish.
To make the sauce, heat the butter in a small saucepan over
moderate heat. Stir in the flour and cook for 3 minutes. Add the
milk and bring to a boil, stirring frequently. Remove from the heat
and add the cheese, sour cream, and paprika, stirring until the
cheese is melted and the sauce is smooth. Pour the sauce
over the fish and scatter the grapes on top. Bake in a preheated
350F (180C) oven for 15 minutes.
Serves 4 to 6.
Received on Thu Jan 20 18:50:34 2011