Carp Fillet Poached in Menetou Wine with Spiced Brunoise Vegetables Recipe
Carp Fillet Poached in Menetou Wine with Spiced Brunoise Vegetables
Total time: 1hr to 2hr
Preparation time: 20-30 minutes
Cooking time: Under an hour if the fish stock is already prepared
Difficulty: Easy
Chef's Note
A recipe from Jean Merilleau of the Restaurant du Moulin de Chameron in Bannegon, France
Ingredients for 10 servings
- 1.5 kg (3 lb.) Carp fillet
- 1 liter (4 cups) red Menetou wine
- 1 liter (4 cups) fish stock
- 1 kg (2 1/4 lb.) leeks
- 800 g (1 lb. 12 oz.) zucchini
- 600 g (1 lb. 5 oz.) carrots
- 600 g (1 lb. 5 oz.) celery
- 400 g (14 oz.) butter
- Star anise, cinnamon and five-spice powder
  1. Cut 400 g (14 oz.) of leek, the carrot and celery into brunoise (fine dice). Remove the green part from the zucchini and cut it into brunoise.
  2. Cook the vegetables individually in boiling salted water.
  3. Combine the cooked vegetables, season, add the spices (star anise, cinnamon and five spice) and cook gently in butter.
  4. Cut 200 g (7 oz.) of leek into thin julienne strips; fry.
  5. Flambé the wine in a separate saucepan. Combine the wine and stock and reduce. Whisk in the butter and season.
  6. Cut the fillets into 150 g (5 oz.) slices; sauté in clarified butter or olive oil.


  1. Place the carp on top and pour some sauce around the perimeter. Garnish with fried leeks and chopped chives.
  2. Arrange the brunoise vegetables in a 12 cm (5”) circle in the center of a large plate.
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