Pike-Perch Roasted on its Skin with Green Lentils, Foie Gras, Vanilla Caramel and Toasted Bay Leaves Recipe
Total time: 30 to 60 minutes
Oven temperature: 180°C /350°F
Prep. time: 15 minutes
Cooking time: Under 45 minutes
For 4 servings
- 800 g (1 lb. 12 oz.) Pike-Perch
- 50 g (2 oz.) raw Foie gras or goose liver
- 150 g (5 oz.) Green lentils from Berry
- 500 ml (2 cups) white chicken stock
- 25 g (1 oz.) smoked bacon
- 50 g (2 oz.) thinly sliced onion
- 50 g (2 oz.) carrot
- 50 g (2 oz.) leek, white part only
- 1/2 stalk celery
- 1 bouquet garni
- 250 ml (1 cup) chicken stock
- 50 ml (3 tbsp.) cider vinegar
- 40 g (3 tbsp.) brown crystallized sugar
- 1/2 vanilla bean
- 1 knob of butter
- Fillet the fish, leaving the skin on, and cut into portions.
- Chop all the vegetables for the lentil garnish into small pieces; sweat them in a saucepan or Dutch oven; add the smoked bacon, bouquet garni and lentils. Add enough chicken stock just to cover and cook covered over low heat.
Making the sauce
- Meanwhile, in a hot skillet cook the brown sugar with the 2 tbsp. butter until it is a nice caramel color;
- deglaze with the cider vinegar, reduce by half, then add the chicken stock and half vanilla bean; reduce again by half and whisk in the butter.
Cooking the fish and presentation
- Season the fish portions on both sides with salt and pepper; cook skin side down in butter for a few minutes in a skillet; place the pan in the oven and finish cooking at 180° C (350° F) for about 5 minutes;
- lay the fresh bay leaves flat on a baking sheet and pass under the broiler for a few seconds;
- in the center of each plate arrange some of the drained lentils with a few shavings of raw foie gras, surrounded by some bay leaves.
- Place the pike-perch, skin side up, on the lentils; spoon some of the vanilla caramel sauce all around; garnish with sprigs of chervil.
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