Cooking time: About 30 minutes
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.
- You can replace the *tourteau crab and velvet swimming crab with common crab.
- **Mirepoix = very small dice.
Preparing the potatoes
- peel and wash the potatoes; grate on a mandolin; season with salt and pepper;
- cook the grated potatoes in 8 small cakes in a little oil in a skillet; set aside;
- clean, wash and chop the leeks finely; sweat in butter; add a little cream; set aside.
Preparing the sauce
- cut the shellfish in half; remove the lungs; sauté the shellfish in olive oil;
- add the aromatic garnish (carrot, onion, leek greens, celery, bouquet garni);
- 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;
- add the rest of the cream; bring to a boil and cook briefly;
- purée everything in a blender; strain; whisk in 50 g (3 tbsp.) butter; correct the seasoning.
Cooking the pike perch
- cut the fillets into thin slices; season with salt and pepper;
- coat the slices with sesame seeds on one side only; press well so that they adhere;
- place on a buttered pan and cook for 1 minute in a hot oven without browning.
Finishing and presentaiton
- arrange the pike perch slices in a wreath on a plate;
- 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.
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