Français
| Register    
Search

Advanced research

Roast Pike-Perch Loin with Christmas Beer and Fruit FricasséeTheWorldWideGourmet.com

Flavors of Alsace

Total time: 30 to 60 min

Preparation time: 30 minutes
Cooking time: 15 minutes

Difficulty: Easy

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:154.4 kcal

Proteins:5.3 g

Fats:4.7 g

Carbohydrate:23.8 g

Fibers:2.3 g

Sugar:2.6 g

Cholesterol:19.3 mg

Sodium:28.5 mg

Calcium:32.2 mg

Energy:1071 kcal

Proteins:36.8 g

Fats:32.8 g

Carbohydrate:164.8 g

Fibers:15.8 g

Sugar:17.9 g

Cholesterol:134.1 mg

Sodium:197.8 mg

Calcium:223.1 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

  • 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

*For the pike-perch loin

600

g

pike perch

1

quince

200

g

fish bones

3

shallots

lemon juice

25

g

butter

500

ml

christmas beer

30

g

olive oil

150

g

heavy cream

*For the fall fruit fricassée

2

pears

1

bunch of white grapes

2

golden delicious apples

4

walnuts

20

g

butter

4

prunes

15

ml

cinnamon

30

ml

balsamic vinegar

METHOD

Preparing the sauce
  1. Mince the shallots and sauté them in 25 g (5 tsp.) butter until lightly colored; add the coarsely chopped fish bones and sauté everything for 10 minutes.
  2. Deglaze with the beer (enough to just cover the bones) and cook for 30 minutes. Strain and reduce by 3/4.
  3. Add the heavy cream and lemon juice and correct the seasoning.
  4. Just before serving, emulsify the sauce several times to make it very light.

Preparing the fruit fricassée

  1. Peel the quince and cut it into 10 lengthwise; sauté in butter and cook covered for about 10 minutes.
  2. Peel the apples and pears and cut into eighths lengthwise.
  3. Cut the walnut halves in half again. Pit and halve the prunes.
  4. Sauté the apples and pears in butter until lightly browned (5 minutes). Add the quince, deglaze with balsamic vinegar, add the prunes, grapes and walnuts.
  5. Cook 2 minutes longer, then add a touch of cinnamon and correct the seasoning.

Cooking the fish and presentation

  1. Brown the pike-perch in olive oil, then transfer to a 200° C (400° F) oven for 5 minutes.
  2. Just before serving, place some of the fruit fricassée in the center of the plate and place the fish on top.
  3. Spoon on the Christmas beer emulsion.

..........
Photo and collaboration: VFC and Brasseurs de France

SOMMELIER

A glass of Christmas beer


RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions Hosted by Windows Azure
Tool Box