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Pike Perch with Sesame Seeds and Shellfish Sauce Recipe
Pike Perch with Sesame Seeds and Shellfish Sauce
Thierry Daraize, Québec
Flavors of Quebec
Total time: 30 to 60 minutes
Preparation time: 20 minutes
Cooking time: About 30 minutes
Difficulty: Requires a certain dexterity
Chef's Note

Thierry Daraize created this recipe while he was chef-woner of the Restaurant Le Dauphin at Challans in Vendée, where he combined innovative new ideas with traditional local products.

  1. You can replace the *tourteau crab and velvet swimming crab with common crab.
  2. **Mirepoix =  very small dice.
Ingredients for 4 servings
- 2 Pike-Perch fillets
- 2 potatoes
- Salt and pepper
- Olive oil
- A few drops of cognac
- 1 leek (white and green) + green part of 1 leek
- 250 g (1 cup) cream
- 4 velvet swimmer Crabs
- 2 carrots, in tiny dice
- 2 onions, in tiny dice
- 1 stalk of celery
- 1 bouquet garni
- 100 ml (6 tbsp.) dry white wine (eg. Muscadet)
- Butter
- 100 g (3 1/2 oz.) Sesame seeds
- Fish stock

Preparing the potatoes

  1. peel and wash the potatoes; grate on a mandolin; season with salt and pepper;  
  2. cook the grated potatoes in 8 small cakes in a little oil in a skillet; set aside; 
  3. clean, wash and chop the leeks finely; sweat in butter; add a little cream; set aside. 

Preparing the sauce

  1. cut the shellfish in half; remove the lungs; sauté the shellfish in olive oil;
  2. add the aromatic garnish (carrot, onion, leek greens, celery, bouquet garni);
  3. when they have colored lightly, add the cognac and white wine; add the fish stock to half cover; simmer until the liquid has reduced by half; 
  4. add the rest of the cream; bring to a boil and cook briefly;
  5. purée everything in a blender; strain; whisk in 50 g (3 tbsp.) butter; correct the seasoning. 

Cooking the pike perch

  1. cut the fillets into thin slices; season with salt and pepper;
  2. coat the slices with sesame seeds on one side only; press well so that they adhere;
  3. place on a buttered pan and cook for 1 minute in a hot oven without browning. 

Finishing and presentaiton

  1. arrange the pike perch slices in a wreath on a plate;
  2. in the center, stack a potato cake, top with leeks, another potato cake, and more leeks; pour the sauce over top and garnish as desired. 
Vallée du Rhône - Condrieu Guigal 1995
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