Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------SOURCE: THE NATIONAL CULINAR---------------------
Ocean perch fillet with bee 4 ea 6-ounce perch fillets
-balm butter, mushrooms and 1/4 t Black pepper, freshly ground
-broccoli 1/2 T Melted butter
Rabe. 1 ea Ounce ginger juice
Bee balm flowers, unlike Kosher salt, as needed
-other edible flowers, have Buttersauce
-a naturally 1 sm Shallot, minced
Sweet and tangy flavor. 4 ea Ounces white wine
-They are best when allowed 4 ea Ounces perch stock
-to wilt into the 4 ea Ounces butter, cubed and
Sauce and naturally enhance -chilled
-the flavor of the delicate 1 t Fresh chive flowers (petals)
-butter sauce. 1 T Bee balm flowers
By James E. Griffin, M.S., Salt, as needed
-CWC, CCE, assistant Freshly ground white
-professor at Johnson -pepper, as needed
Wales University, Cayenne pepper, as needed
-Providence, R.I. Lemon juice, as needed

----------------METHOD: RUB PERCH FILLETS WE---------------------
Brush with melted butter -into the butter-sauce
-and ginger juice and allow -reduction.
-to rest 10 Combine the shallots, white
Minutes. Brown fillets in a -wine and perch stock in a
-hot saute pan and finish -saucepan and
-in a 350' Bring to a simmer. Reduce
Oven. Remove fillets to a -liquid by 3/4. Remove
-plate and garnish with -from heat and whip
-mushrooms and In butter. Add chive
Broccoli rabe tossed with a -flowers and bee balm
-sweet vinaigrette. -flowers and taste.
-Deglaze pan with Adjust seasonings with
Part of the white wine to -salt, white pepper,
-be used for the butter -cayenne pepper and lemon
-sauce and strain Juice.
Fond through cheese cloth

Submitted By SHERREE JOHANSSON On 10-23-94

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