Recipe: Pike Perch Fillet Pan-Fried Chinon Style

Name: Filet de Sandre poêlé comme à Chinon
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 portions
Ingredients: 1 Sandre* de 1 kg 500 environ; ½ bouteille de Chinon (ou vin rouge de Loire); 5 échalotes(grises si possible); thym et laurier; 200 g de cèpes nettoyés coupés en gros dés salés et poivrés sautés(ou Girolles ou même Paris); sel et poivre du moulin.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.3/5 (8 reviews) Fishes

Prep 45 min

Cook 30 min

Total 1h15

Servings 4 serv.

Ingredients for 4 servings

1 Pike Perch* approximately 1 kg 500
½ bottle of Chinon (or Loire red wine)
5 shallots (grey if possible)
thyme and bay leaf
200 g of cleaned porcini mushrooms cut into large dice salted and peppered sautéed (or Chanterelles or even Button mushrooms)
salt and freshly ground pepper.

Step-by-step directions

1 Fillet or have the fillets prepared by your fishmonger and especially keep the bones.

2 Run cold water over your bones for 1/2 hour then drain them and crush them (chop coarsely)

3 In a casserole dish sweat them gently in a little oil and butter then add
a chopped shallot some thyme 1 bay leaf and the 4 whole shallots just peeled.

4 Let sweat covered over gentle heat for 10 minutes

5 Then pour in the red wine and, if you have it, 10g of dried porcini, season with salt and freshly ground pepper
and let cook until reduced by 2/3.

6 Meanwhile cut each fillet in 2 and cook them in butter and a touch of oil, flour

Cèpes Poisson Échalotes grises Poisson aux champignons Sandre Poisson aux cêpes