Pike-Perch Blanquette with WalnutsTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:231.3 kcal
Proteins:10.8 g
Fats:13.4 g
Carbohydrate:19.1 g
Fibers:3.2 g
Sugar:0.9 g
Cholesterol:21.6 mg
Sodium:40.2 mg
Calcium:91.4 mg
Energy:1560 kcal
Proteins:72.6 g
Fats:90.7 g
Carbohydrate:129.1 g
Fibers:21.6 g
Sugar:6.4 g
Cholesterol:145.9 mg
Sodium:271.2 mg
Calcium:616.5 mg
SIMILAR RECIPES
Pike Perch with Sesame Seeds and Shellfish Sauce
Pike-Perch Roasted on its Skin with Green Lentils, Foie Gras, Vanilla Caramel and Toasted Bay Leaves
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Pike-Perch with Gâtinais Saffron
Pike-Perch Fillet with Violet Mustard Sauce and Stuffed Tomato
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INGREDIENTS
For 5 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
700
g
pike perch
500
g
walnuts, finely ground
500
g
leeks (white part only)
500
g
potatoes
400
g
carrots, cut into short lengths
100
g
minced shallot
350
ml
white wine (menetou salon or reuilly)
250
ml
fish stock
250
ml
liquid cream
75
g
butter
chervil
METHOD
- Cut up the skinless pike-perch fillet to obtain 2 thick pieces per serving (150 g / 5 oz. per person).
- In a saucepan, combine the white wine, shallots, salt and pepper in a saucepan and reduce by half. Add the cream and fish stock. Pour this mixture over the fish in a large skillet.
- Poach the fillets gently for 1 minute. Gently remove the juice and reduce by half.
- Sprinkle the pike-perch with the ground walnuts; cover and set aside.
- In a covered pan with a little water, cook the leek white, sliced into thin julienne.
- Cook the carrots and potatoes in boiling water.
- Arrange some leek whites on each plate; place 2 pieces of pike-perch on top.
- Add the carrots and potatoes and surround everything with a ribbon of sauce and sprinkle with chervil.
.........
A recipe from Philippe Perrichon of the Restaurant Le Saint Jean in St-Amand
