- Grilled filet of pikeperch served on its skin with a cream of
lentils from the Berry
- Filet de Sandre grillé sur peau et crémée de lentilles
du Berry
-
- For the fish
- 900 g of pikeperch (6 x150 g) with skin
- 1 dessert spoon olive oil
- chervil
- fleur de sel
- freshly ground pepper
- For the sauce
- 70 g shallots
- 30 g butter
- 1/4 l white wine
- 1/4 l single cream
- salt and white pepper
- For the vegetables
- 420 g lentils from the Berry
- 4 dessert spoons olive oil
- 50 g diced carrots
- 30 g diced celeriac
- 50 g chopped onions
- 3 x volume in water of lentils
- 50 g smoked bacon
- thyme, laurel, parsley, 1 clove garlic, 1 clove
-
- Method
- the lentils
- In a high-sided saucepan :
- fry the lentils for 1 minute in the olive oil
- add carrots, celeriac, onions, herbs, garlic and
bacon with the clove in it
- add 3 times the volume of lentils of cold water
- simmer for 1 1/2 hours then add salt
- drain, take out herbs and bacon and keep hot
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Sauce
-
chop shallots and sweat in butter
-
add white wine and reduce until almost
dry
-
add cream and boil for 2 minutes
-
add 50 g cooked lentils and cream in
mixer
-
add salt and pepper and keep hot
- Pikeperch
-
heat olive oil
-
put the filets in the oil, skin down
and fry until the skin becomes golden and crusty
-
turn over and finish cooking (6 - 10
minutes in total)
- Presentation
-
warm the plates
-
make a bed of lentils
-
shower with the lentil sauce
-
sit the filet on the bed of lentils,
skin up
-
season the skin with the salt and
freshly ground pepper
-
taste...
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