Brenne Carp Fillet with St. Maure de Touraine Cheese Recipe
Brenne Carp Fillet with St. Maure de Touraine Cheese
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

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
  1. In a skillet, fry the carp fillets in oil and butter on both sides. Season with salt and pepper. 
  2. Transfer the fish to paper towels. Degrease the skillet and add a knob of butter. 
  3. Sweat the shallots. Deglaze with the white wine and fish stock. Reduce to two-thirds. 
  4. Add the cream and the cheese (rind removed and mashed with a fork. )
  5. Thicken the sauce and season. Return the carp to the sauce just long enough to heat it through. 

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


An aromatic dry white wine such as a young Touraine Sauvignon would link the fish and cheese together nicely.

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