Recipe: Pike Perch Fillet Pan-Fried Chinon Style

Name: Pike Perch Fillet Pan-Fried Chinon Style
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 Pike Perch* approximately 2.2 lb (1 kg) 500; ½ bottle of Chinon (or Loire red wine); 5 shallots (grey if possible); thyme and bay leaf; 7 oz (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.

By chef patrick Asfaux 4.3/5 (8 reviews) · 🍳 16 made it

Prep 45 min

Cook 30 min

Total 1h15

Servings 4 serv.

Pike perch pan-fried with Chinon wine is the opposite of heavy sauce: tender white fillet, Loire red wine reduced to its essence, sautéed ceps. Less rich than cream sauce, more flavorful than plain fish.

Ingredients for 4 servings

Adjust for

servings

1 Pike Perch* approximately 2.2 lb (1 kg) 500
½ bottle of Chinon (or Loire red wine)
5 shallots (grey if possible)
thyme and bay leaf
7 oz (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, 0.4 oz (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

A chef's advice

The key is pairing the roasted pan-fried fillet with Chinon's acidity. You can prepare the wine sauce 2 hours ahead, it will only improve. Fresh ceps are gold here: chanterelles work too, but less meaty. Save those 4 poached shallots, they become almost candied in the wine.