Pike-Perch Blanquette with Walnuts Recipe
Total time: 30 to 60 minutesPreparation time: 15 minutes
Cooking time: Under 30 minutes
Ingredients for 5 servings
- 700 g (1 lb. 8 oz.) Pike-Perch
- 500 g (18 oz.) Walnuts, finely ground
- 500 g (18 oz.) leeks (white part only)
- 500 g (18 oz.) potatoes
- 400 g (14 oz.) carrots, cut into short lengths
- 100 g (3 1/2 oz.) minced shallot
- 350 ml (scant 1 1/2 cups) white wine (Menetou Salon or Reuilly)
- 250 ml (1 cup) fish stock
- 250 ml (1 cup) liquid cream
- 75 g (5 tbsp.) butter
- Cut up the skinless pike-perch fillet to obtain 2 thick pieces per serving (150 g / 5 oz. per person).
- In a saucepan, combine the white wine, shallots, salt and pepper in a saucepan and reduce by half. Add the cream and fish stock. Pour this mixture over the fish in a large skillet.
- Poach the fillets gently for 1 minute. Gently remove the juice and reduce by half.
- Sprinkle the pike-perch with the ground walnuts; cover and set aside.
- In a covered pan with a little water, cook the leek white, sliced into thin julienne.
- Cook the carrots and potatoes in boiling water.
- Arrange some leek whites on each plate; place 2 pieces of pike-perch on top.
- Add the carrots and potatoes and surround everything with a ribbon of sauce and sprinkle with chervil.
A recipe from Philippe Perrichon of the Restaurant Le Saint Jean in St-Amand
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