| Pike-perch with mustard sauce |
print(German recipe)
To serve with: Château de ROLLAND Bordeaux blanc sec
Ingredients:
- 1 kg (2.20 lbs) pike-perch
- 1 kg (2.20 lbs) potatoes
- 175 gr. (6.12 oz) butter
- 3 shallots
- 2 lemons
- 3 tablespoons French mustard
- some chervil
- salt, pepper.
Recipe:
Put the fillets in a large and deeper plate and pour the lemon juice above them. Let them marinate for 20 minutes and turn them around often. Meanwhile, wash the potatoes and cook them in salted water for 20-25 minutes. Heat up the oven (200°C – 400°F – th 6).
Peel and mince the shallots. Melt 125 gr (4.37 oz) butter in a deeper plate. Strain the fillets and put them one by one in the melt butter. Turn them well around, so they get well impregnated with grease. Add salt and pepper, put the fillets in place and pour the minced shallots above them. Put in the oven for 12-15 minutes.
Meanwhile, peel the heat potatoes, cut them in slices and put them in a pre-heated plate and put the cooked fillets above. Keep it warm in the turned-off oven.
Melt the remaining butter in the baking plate and add the mustard by whipping firmly.
Pour the sauce over the fish and add chervil above it.
Serve the dish with CHATEAU DE ROLLAND BORDEAUX BLANC SEC.
Melt the remaining butter in the baking plate and add the mustard by whipping firmly.
Pour the sauce over the fish and add chervil above it.
Serve the dish with CHATEAU DE ROLLAND BORDEAUX BLANC SEC.