Pike-Perch Fillets in Red Wine with Green Lentils Recipe
Pike-Perch Fillets in Red Wine with Green Lentils
Flavors of Berry
Total time: 30 to 60 minutes

Preparation time: 15 minutes
Cooking time: Under 45 minutes

Difficulty: Easy
Chef's Note

Chef Merilleau suggests using a red Reuilly, a local wine from Berry, for this dish. If it is unavailable, substitute a Pinot Noir or other good dry red.

For 4 servings

- 4 Pike-Perch fillets, 150 g (5 oz.) each
- 250 g (9 oz.) Green lentils from Berry
- 1/2 bottle red wine, such as Reuilly
- 200 g (7 oz.) leek
- 100 g (3 1/2 oz.) shallot
- 100 g (3 1/2 oz.) butter
- Chives
  1. Sweat the leeks and shallots in 50 g (3 tbsp.) butter. Add the lentils and three times their volume of water. Bring to a boil and simmer over low heat for 25 minutes.
  2. Poach the pike-perch in the red wine with the shallots for 5 minutes. Pour the liquid into a saucepan and reduce to three-quarters; whisk the butter into the sauce.
  3. Drain the lentils and arrange them in a circle in the center of a plate. Place the pike-perch on top and spoon the sauce all around.
  4. Sprinkle with chives and fried leeks and serve immediately.

A recipe from Jean Merilleau of the Auberge du Moulin de Chameron in Bannegon, France

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Recipe by Jean Merilleau at l'Auberge du Moulin de Chameron in Bannegon

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