2560. WHOLE YELLOW PERCH with BACON-WRAPPED ROE

makes four servings


8 strips bacon (about 7 ounces total)
4 yellow perch, gutted, scaled and butterflied (about 8 ounces each), plus their roe sacs
Freshly squeezed juice from 1/2 lemon (4 teaspoons)
1 teaspoon fresh thyme leaves
1 teaspoon chopped chives

Lay two strips of bacon side by side, overlapping them slightly. Roll up one of the roe sacs in the bacon, doing your best to cover the roe completely. Repeat with the remaining three sacs. Place the rolled roe packets, seam side down, in a nonstick skillet or saute pan and sear them over medium heat on all sides for several minutes to brown the bacon, render some of the bacon's fat and just barely start cooking the roe. The roe should feel slightly firm on the outside but still very soft in the center. Transfer the packets to a plate. Keep the rendered bacon fat in the pan; there should be about 6 tablespoons.

Preheat the oven to 350 degrees. Brush a little of the rendered bacon fat to coat the bottom of a glass or ceramic baking dish that is large enough to hold all of the fish in a single layer.

Lay the perch on a cutting board, butterflied open. Place a bacon-wrapped roe in the cavity of each fish just below the gill (where the roe was originally) and close up the fish. (It won't cover the entire roe packet.) To prevent the top flap of the fish from curling open, tie the fish closed with kitchen twine in two places, an inch to the left and to the right of the center.

Place all of the fish in the baking pan and drizzle them with the remaining rendered bacon fat. Bake for 20 minutes, until the flesh is firm, white and moist when you pierce it with the tip of a paring knife. The roe should be cooked to medium: slightly soft in the center. Use a wide spatula to transfer the fish to a warm platter. Remove and discard the twine. Stir the lemon juice, thyme and chives into the pan drippings and drizzle them over the fish and roe. Serve immediately.

For a nice individual presentation, butterfly a perch open on a dinner plate. Cut the roe into 1-inch medallions and line them up just below the fish.

 

bacon recipe courtesy of: David Hagedorn, The Washington Post, February 22, 2012

1657. PAN-FRIED PERCH in CORNMEAL with BACON

serves four


2 bacon strips
1 egg
1 tablespoon water
1/2 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 skinless fresh perch fillets (about 5 ounces each), each about 1/2" thick
1/4 cup soy flour
2 tablespoons vegetable oil
4 lemon wedges

Cook the bacon in a large, heavy skillet over low heat until crisp, 10 to 14 minutes, turning once or twice. Drain on a paper towel-lined plate, reserving no more than 1 tablespoon of the fat in the pan.

In a small bowl, lightly beat the egg and water. In another bowl, combine the cornmeal, salt, and pepper. Coat the fish with the flour, then dip into the egg mixture and coat with the cornmeal, lightly pressing to help the coating stick. Arrange in a single layer on a large plate and refrigerate for at least 15 minutes or up to 60 minutes to help the coating adhere.

Heat the oil in the same skillet with the bacon fat over medium heat. Add the fish, round side down, without crowding. Cook until golden brown and crisp on the outside, 3 to 4 minutes. Turn and cook until browned on the outside and opaque inside, 2 to 4 minutes more. (If necessary cook in two batches, keeping the first batch warm in a 250°F oven on a baking sheet lined with paper towels.)

Crumble the bacon over the top and serve with the lemon wedges for squeezing.


bacon recipe courtesy of: Rodale, 33 East Minor Street, Emmaus, Pennsylvania 18098, 610-967-5171