Preparation
Fish
Grill the pike-perch fillets over high heat, then finish cooking in the oven at 80°C for about 5 min.
Cook the carrots and peas in salted water.
Sauce
Sweat the shallots and garlic in a sauté pan, then add the carrots and ginger. Deglaze with white wine and reduce.
Add the orange juice, then the double cream, and simmer for another 30 min. Blend the mixture.
Season with salt, pepper, and lemon juice.
Plating
Reheat the baby carrots and peas in a bit of butter and water, then arrange them in a square shape (see photo).
Pour the sauce into the vegetable square and place the pike-perch fillet in the center.
You can garnish with carrot tops or fronds.
Recipe by Alain Bächler
Former Michelin-starred Chef at Restaurant Des Trois Tours in Bourguillon.
For 4 people
Preparation : 60 min
Cooking : 45 min
Ingredients and products
- Fish
- 240 g pike-perch fillet (4 pieces)
- 8 nice baby carrots
- 400 g green peas
- Sauce
- 10 g butter
- 20 g shallots
- 10 g garlic
- 250 g carrots
- 125 g ginger
- 1,5 dl white wine
- 2 oranges (juice and zest)
- 5 dl double cream
- ½ lemon
- Salt et pepper
