Perch fillet with asparagus and chablis sauce

Perch fillet with asparagus and chablis sauce

Filet de perche sauce au Chablis et aux asperges

By
From
Taste le Tour
Serves
2

Burgundy region

If you are a food and wine lover, Burgundy is one of the top regions of France to visit, and Chablis is a most charming village nestled amongst the chardonnay vineyards.

Ingredients

Quantity Ingredient
50g butter
1 shallot, finely chopped
2 button mushrooms, finely sliced
2 200 g fillets perch
salt
freshly ground black pepper
50ml chablis
6 fat asparagus tips
2 tablespoons cream
4 sprigs chervil

Method

  1. Melt a quarter of the butter in a frying pan over a medium heat. Add the shallot and stir for 30 seconds. Add the mushrooms. Top with the fish fillets, season with salt and pepper and pour the wine around the fish.
  2. Cover the pan with foil or a lid and steam over a low heat until just done. It only takes 6–8 minutes.
  3. Meanwhile, steam the asparagus tips until tender.
  4. Transfer the fish and mushrooms to a serving dish or 2 plates and cover with foil. Bring the cooking liquid to the boil and cook for 2 minutes. Whisk in the remaining butter. When it has all melted, add the asparagus tips to the sauce.
  5. Top the fish with the asparagus and spoon on the sauce. Garnish with chervil sprigs and serve.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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