Fillet of pike perch with champagne sauce
X 6 people 
30 Min
Rank 
Ingredients fillet of pike perch with champagne sauce
| Zander fillet(s) ( 140g) : 6 Whole | Carrot(s) with their greens : 2 bunch(es) | Spring onion(s) : 4 Whole | Fresh coriander : 1/2 bunch(es) | Sechuan pepper : 2 gram(s) | Double cream : 100 Millilitres | Champagne : 200 Millilitres | Olive oil : 30 Millilitres | Fine salt : 6 Pinch(es) | Freshly ground black pepper : 6 Turn(s) | Argan oil : 20 Millilitres | Olive oil : 30 Millilitres | Caster sugar : 10 gram(s) |
Recipe : Fillet of pike perch with champagne sauce
Peel the onions and finely slice. Cook over a low heat with a pinch of salt for 5 to 6 minutes. Add the champagne to the pan and reduce the liquid by half. Add the cream to the pan and reduce by a third. Rectify the seasoning and then set aside.
Wash, dry and roughly chop the coriander.
Peel the carrots and cut, on the diagonal, into fine slices.
Heat a wok and add the carrots. Add enough water to come halfway up the height of the carrots and then add the argan oil. Cook until almost all of the liquid has evaporated. Add a pinch of sugar and of Sechuan pepper.
Remove any bones from the pike perch fillets. Season with salt and pepper.
Heat a frying pan to hot and add the pike perch to the pan, skin side down. Cook for 3 minutes then add a glass of water, cover and cook for 4 minutes.
Serve the pike perch on a bed of carrots and drizzle with the champagne sauce. Sprinkle with a little fresh coriander and serve immediately.
Chef's tip Fillet of pike perch with champagne sauce
This recipe also works well using salmon, sea bream or sea bass instead of pike perch.
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