Fillets of perch, sauce in the Pastis Henri Bardouin and spring vegetables
• 1 dl of white wine
• 2 dl of smell of fish
• ½ shallot, finely chopped
• Some grains(beads) of black pepper crushed
• Some stalks of dill
• 1 cc of cornstarch
• 1 cs of Pastis Henri Bardouin
• 100 g of crème fraiche
• Salt, pepper
• ½ cs of butter
• ½ finely chopped shallot
• 150 g of carrots in small dice
• 150 g of fennel in small dice
• 3 cs of water
• ¼ of cc of salt
• a Little pepper
• ½ cs of butter to be roasted
• 400 g of fish filets
• ½ cc of salt
Bring the wine to a boil with all the ingredients including the dill. Lower the fire, let reduce in env. 1 ½ dl, to filter. Dilute the cornstarch with the Pastis Henri Bardouin, add by moving in the whip. Incorporate the crème fraiche, bring to a boil. Lowerthe fire, let simmer env. 5 min, to season.
Warm the butter, annoy shallots. Add the fennel and the carrots and get back. Add the water, let simmer under cover env. 5 min by keeping crisp, to season.
Make warm the butter to be roasted in an antiadhesive frying pan. Seize fish filets by portions approximately 1 minute on each side, salt.
Ideal with the white rice or the English-style potatoes.