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Roasted Pike-Perch with Shallot Fondue and Red Wine Sauce Recipe
Roasted Pike-Perch with Shallot Fondue and Red Wine Sauce
Bernard Loiseau (1951 - 2003)
Bernard Loiseau (1951 - 2003)
Flavors of Burgundy
Total time: 1hr to 2hr

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

Difficulty: Easy
Chef's Note

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

For 4 servings

- 4 portions of pike-perch, 130 g/5 oz. each, skin on
- 40 g (4 Tbsp.) flour
- 300 g (10 oz.) shallots
- 1 Tbsp. carrot purée
- 300 g (10 oz.) butter
- 2 Tbsp. peanut oil
- 500 ml (2 cups) full-bodied red wine (Côtes-du-Rhône or other Syrah)
- Salt and freshly ground pepper
  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).

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