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Brenne Carp Fillet with St. Maure de Touraine Cheese Recipe
The Cuisine of Tours
Total time: 30 to 60 minutes
Prep. time: 20 minutes
Cooking time: 15 minutes
Difficulty: Easy
Chef's Note
Suggested accompaniment
Mashed potatoes or slowly-cooked cabbage
Ingredients
For 4 servings
- 4 Carp fillets, 150 g (5 oz.) each, skin and bones removed
- 1 tsp. chopped shallot
- 50 ml (3 tbsp.) dry white wine
- 50 ml (3 tbsp.) fish stock
- 4 slices of dry Sainte-Maure de Touraine cheese, 1 cm (3/8") thick
- 100 ml (6 tbsp.) liquid crème fraîche
- Butter
- Sunflower oil
- Salt and pepper
Method
- In a skillet, fry the carp fillets in oil and butter on both sides. Season with salt and pepper.
- Transfer the fish to paper towels. Degrease the skillet and add a knob of butter.
- Sweat the shallots. Deglaze with the white wine and fish stock. Reduce to two-thirds.
- Add the cream and the cheese (rind removed and mashed with a fork. )
- Thicken the sauce and season. Return the carp to the sauce just long enough to heat it through.
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Création Hôtel de l’Image, Place des Halles à Preuilly-sur-Claise. Photo : Philippe Body.
From Les Secrets Gourmands de Touraine with the support of Jean-Jack Martin, the Institut de Dégustation de Tours , and the Chambre de Métiers et de l’Artisanat
Sommelier
An aromatic dry white wine such as a young Touraine Sauvignon would link the fish and cheese together nicely.
More recipe ideas
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