1. Peel and mince the shallots;
2. place them in a sauté pan in 50 g butter; let them cook over low heat for an hour until meltingly soft; season;
3. reduce the red wine to about 70 ml (approximately 1/3 cup); set aside;
4. place the cooked shallots in a strainer to drain off the butter; return the shallots to the sauté pan and keep warm;
5. place the oil and 40 g butter in another sauté pan; add the four portions of perch; seasoned and floured on the skin side only;
6. let cook for one minute on high heat; cover the pan;
7. finish cooking over medium heat for 4 or 5 minutes, skin side down;
8. as the perch cooks, add the carrot purée to the reduced wine and heat it;
9. whisk 210 g butter into the wine reduction, season and keep warm.

Presentation

1. Once the fish is cooked, place it onto paper towel;
2. place the shallot "fondue" in the middle of four plates and place the perch on top;
3. pour the sauce around the fish.