Pike-Perch Fillets in Red Wine with Green LentilsTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15 minutes
Cooking time: Under 45 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:204.6 kcal
Proteins:13.9 g
Fats:5.8 g
Carbohydrate:26.2 g
Fibers:6 g
Sugar:0.3 g
Cholesterol:27.6 mg
Sodium:58.7 mg
Calcium:92.7 mg
Energy:3324 kcal
Proteins:225.1 g
Fats:94.5 g
Carbohydrate:426 g
Fibers:97 g
Sugar:5.1 g
Cholesterol:449 mg
Sodium:954 mg
Calcium:1506.5 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
x
150
g
pike perch fillets
250
g
green lentils from berry
375
ml
bottle red wine, such as reuilly
200
g
leek
100
g
shallot
100
g
butter
chives
METHOD
- Sweat the leeks and shallots in 50 g (3 tbsp.) butter. Add the lentils and three times their volume of water. Bring to a boil and simmer over low heat for 25 minutes.
- Poach the pike-perch in the red wine with the shallots for 5 minutes. Pour the liquid into a saucepan and reduce to three-quarters; whisk the butter into the sauce.
- Drain the lentils and arrange them in a circle in the center of a plate. Place the pike-perch on top and spoon the sauce all around.
- Sprinkle with chives and fried leeks and serve immediately.
.........
A recipe from Jean Merilleau of the Auberge du Moulin de Chameron in Bannegon, France
CHEF'S NOTES
Chef Merilleau suggests using a red Reuilly, a local wine from Berry, for this dish. If it is unavailable, substitute a Pinot Noir or other good dry red.
