Ingredients:
12 oz. Perch, cooked as desired
2 large yellow or white onions, roughly chopped
2 Tbsp. butter
1/2 c. chicken stock
1/2 c. heavy cream or half & half
salt & pepper to taste
Cooking Instructions:
Poach the perch in the wine, garlic, and salt. Watch carefully as it will cook quickly. Chill.
Combine onion, butter, and stock; simmer for 20 minutes. Blend in a blender until smooth. Put back on stove and add cream; heat through. Adjust thickness--if too thick add more stock, if too thin use roux. Salt and pepper to taste.
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