Français
| Register    
Search

Advanced research

Pike Perch with Sesame Seeds and Shellfish SauceTheWorldWideGourmet.com

Flavors of Quebec

Total time: 30 to 60 min

Preparation time: 20 minutes
Cooking time: About 30 minutes

Difficulty: Requires a certain dexterity

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:171.8 kcal

Proteins:5.7 g

Fats:9.6 g

Carbohydrate:17.3 g

Fibers:3.3 g

Sugar:0.3 g

Cholesterol:29.1 mg

Sodium:80.8 mg

Calcium:122.5 mg

Energy:705 kcal

Proteins:23.5 g

Fats:39.5 g

Carbohydrate:71 g

Fibers:13.7 g

Sugar:1.2 g

Cholesterol:119.3 mg

Sodium:331.4 mg

Calcium:502.6 mg

SIMILAR RECIPES

  • Pike-Perch Roasted on its Skin with Green Lentils, Foie Gras, Vanilla Caramel and Toasted Bay Leaves

  • Roast Pike-Perch Loin with Christmas Beer and Fruit Fricassée

  • Pike-Perch with Gâtinais Saffron

  • Pike-Perch Fillet with Violet Mustard Sauce and Stuffed Tomato

  • Pike-Perch Blanquette with Walnuts

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

2

pike perch fillets

2

potatoes

salt and pepper

olive oil

1

green part of 1 leek

250

g

cream

1

common crab

4

velvet swimmer crabs

150

g

langoustine, scampi or dublin bay prawns

2

carrots, in tiny dice

2

onions, in tiny dice

1

stalk of celery

100

ml

dry white wine (eg muscadet)

butter

100

g

sesame seeds

fish stock

METHOD

Preparing the potatoes

  1. peel and wash the potatoes; grate on a mandolin; season with salt and pepper;
  2. cook the grated potatoes in 8 small cakes in a little oil in a skillet; set aside;
  3. clean, wash and chop the leeks finely; sweat in butter; add a little cream; set aside.

Preparing the sauce

  1. cut the shellfish in half; remove the lungs; sauté the shellfish in olive oil;
  2. add the aromatic garnish (carrot, onion, leek greens, celery, bouquet garni);
  3. when they have colored lightly, add the cognac and white wine; add the fish stock to half cover; simmer until the liquid has reduced by half;
  4. add the rest of the cream; bring to a boil and cook briefly;
  5. purée everything in a blender; strain; whisk in 50 g (3 tbsp.) butter; correct the seasoning.

Cooking the pike perch

  1. cut the fillets into thin slices; season with salt and pepper;
  2. coat the slices with sesame seeds on one side only; press well so that they adhere;
  3. place on a buttered pan and cook for 1 minute in a hot oven without browning.

Finishing and presentaiton

  1. arrange the pike perch slices in a wreath on a plate;
  2. in the center, stack a potato cake, top with leeks, another potato cake, and more leeks; pour the sauce over top and garnish as desired.

SOMMELIER

Vallée du Rhône - Condrieu Guigal 1995

CHEF'S NOTES

Thierry Daraize created this recipe while he was chef-woner of the Restaurant Le Dauphin at Challans in Vendée, where he combined innovative new ideas with traditional local products.

  1. You can replace the *tourteau crab and velvet swimming crab with common crab.
  2. **Mirepoix = very small dice.



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions Hosted by Windows Azure
Tool Box