Fillet of pike perch served with a champagne sauce and melt-in-the-mouth carrots with Sichuan pepper and argan oil.
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 Sichuan 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.
«This recipe also works well using salmon, sea bream or sea bass instead of pike perch.»