Pike-Perch with Gâtinais SaffronTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Cooking time: 30 minutes + time for the stock
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:81.3 kcal
Proteins:10.1 g
Fats:3 g
Carbohydrate:0.7 g
Fibers:0.1 g
Sugar:0.1 g
Cholesterol:39.3 mg
Sodium:24.4 mg
Calcium:37.5 mg
Energy:804 kcal
Proteins:99.4 g
Fats:29.9 g
Carbohydrate:7.4 g
Fibers:0.7 g
Sugar:1.3 g
Cholesterol:388.5 mg
Sodium:241.5 mg
Calcium:371 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2000
g
pike perch
1
strands of gâtinais saffron
*Stock
1000
ml
cold water
500
ml
white wine
coarse salt and cracked pepper
100
ml
cream
1
strands of gâtinais saffron
2
egg yolks
1/2
lemon, sprinkled with salt
METHOD
- Remove the fillets from the raw pike-perch, leaving the skin on.
- Prepare a stock with the fish bones and head in a broth (water, white wine, bouquet garni, coarse salt and pepper.) Bring to a boil and reduce by 3/4.
- Place the scaled fillets, skin side down, in a buttered baking dish; cover with fish stock (reserving 1/4 of the stock.) Sprinkle with a few saffron stigmas and add 200 ml (3/4 cup) crème fraîche. Cook in a moderate oven for 15 minutes.
- Infuse 0.2 g of Gâtinais saffron in hot water until colored, without boiling.
- Pour this infusion over the two beaten egg yolks with the juice of half a lemon and 100 ml (6 tbsp.) liquid cream, stirring with a spatula until thickened.
- Serve the pike-perch fillets very hot with the saffron on top, passing the sauce separately and allowing the saffron to rise to the surface.
..........
A recipe from M. Ryst, La table de St Loup.
