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.
- Rinse the fish under running water, drain and dry with paper towels.
- Remove 90 g (3 oz.) butter from the refrigerator and keep the rest refrigerated.
- Peel and finely chop the shallots. In a sauté pan, melt 50 g (3 Tbsp.) butter; add the shallots.
- 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.
- 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).
- 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
- On a plate, season the pike-perch lightly with salt and pepper on both sides. Flour the skin.
- 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.
- 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.
- Cut the remaining butter into cubes. Whisk the butter, a little at a time, into the sauce over low heat.
- Reheat the shallots in their pan over low heat, stirring constantly.
- 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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