Preparation and finishing time: 70 minutes
Cooking time: 5 to 6 minutes

This flourless sauce is characterized by its winey flavor, balanced by the sweetness of the confit shallots.

1. Rinse the fish under running water, drain and dry with paper towels.
2. Remove 90 g (3 oz.) butter from the refrigerator and keep the rest refrigerated.
3. Peel and finely chop the shallots. In a sauté pan, melt 50 g (3 Tbsp.) butter; add the shallots.
4. Cover and cook the shallots on the lowest possible heat for 1 hour, stirring occasionally with a spatula. Season with salt and pepper and stir.
5. Meanwhile, in a saucepan, simmer the wine until reduced to 6 Tbsp. and until the consistency is syrupy (this can take up to an hour).
6. When the shallots are cooked, drain them in a fine strainer. Set the sauté pan aside to use for the finish.

Cooking the pike-perch and finishing

1. On a plate, season the pike-perch lightly with salt and pepper on both sides. Flour the skin.
2. In another sauté pan, heat the oil for 1 minute, then add 40 g (8 tsp.) butter. When it is foamy, over high heat, add the fish, skin side down. Cover and finish cooking over medium heat for 4-5 minutes.
3. While the pike-perch is cooking, add the carrot purée to the reduced wine, heat over low heat and simmer for 3 minutes. Taste and correct the seasoning with salt and pepper if necessary.
4. Cut the remaining butter into cubes. Whisk the butter, a little at a time, into the sauce over low heat.
5. Reheat the shallots in their pan over low heat, stirring constantly.
6. In the centre of a platter or each serving plate, place the shallot fondue; place the pike-perch on top and pour a ribbon of sauce around.

Serve the same wine used in the sauce: a full-bodied red (Côtes-du-Rhône or other Syrah).