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Poached Perch Fillets

one 1 pound package of frozen perch fillets
1 teaspoon of salt
1 teaspoon of chopped parsley
1 bay leaf
1 clove garlic
5 peppercorns
1 can of frozen shrimp soup, thawed
1/2 cup of evaporated milk
1/2 teaspoon of curry powder
1 teaspoon of lemon juice

 

Thaw the fillets and separate. Pour 2 cups of water in a  10 inch skillet, then add the salt, parsley, bay leaf, garlic and peppercorns and bring to a boil.  Add the fillets and bring to a boil. Cover with foil and punch a hole in center for the steam to escape. Simmer for 10 minutes or until the fish flakes easily when tested. Combine the remaining ingredients in a saucepan and simmer, stirring occasionally, until heated through. Remove the fillets with a slotted spoon from skillet and place on a warm platter. Serve the soup mixture over the fillets
 

 

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