Fillets of perch, sauce in the Pastis Henri Bardouin and spring vegetables

Fillets of perch, sauce in the Pastis Henri Bardouin and spring vegetables

For 4 people

Ingredients :

SAUCE:
• 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
VEGETABLES:
• 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
FISH:
• ½ cs of butter to be roasted
• 400 g of fish filets
• ½ cc of salt

Preparation : 

SAUCE:

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.

VEGETABLES:

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.

FISH:

Make warm the butter to be roasted in an antiadhesive frying pan. Seize fish filets by portions approximately 1 minute on each side, salt.

PRESENTATION:

Put a little sauce on plates, raise to it the fish, distribute a few vegetables above. Decorate with the dill.

Ideal with the white rice or the English-style potatoes.

Related products