Lake perch saute recipe from Chef Rocky and Chef Steve

- Rocky's restaurant in Northville is celebrating its 24th anniversary this year. Its sister restaurant, Steve & Rocky's in Novi, is also celebrating its 18th anniversary this year.

Steven Allen and Chuck "Rocky" Rachwitz join us in the FOX 2 Cooking School to tell us more about their restaurants. They also shared with us their perch recipe, which you can find below.

For more information, visit www.rockysnorthville.com or www.steveandrockys.com.

LAKE PERCH SAUTÉ, WILTED SPINACH AND BROWN BUTTER VINAIGRETTE
Ingredients:
8oz lake perch skinned and boned
Salt and pepper
4Tbsp flour mixed with 1tsp paprika
1oz clarified butter
2Tbsp soft butter
2tsp balsamic vinegar
2oz julienne shitakes
1-1/2 cups spinach leaves
1/2 cup cooked basmati rice

Procedure:
Preheat a suitable sauté pan to medium heat. Season perch with salt and pepper and dust with flour/paprika mixture. Place in sauté pan with clarified butter. Let perch cook until golden in color (approximately 2 minutes). Turn perch filets over and finish cooking (another two minutes). Remove from pan and keep warm. Add soft butter to pan and allow to brown. Whisk up drippings and add the vinegar, shitakes and spinach. Toss gently and allow spinach to wilt. Season spinach with salt and pepper. Remove pan from heat. Meanwhile, place rice on serving plate and arrange perch on top of rice. Transfer spinach from pan to top of perch. Drizzle juices over spinach and perch and serve


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