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Le Chaudron recipe
Sandre sur peau croustillant
Crispy-skin pike-perch
⏱ 30 minServes 4Medium300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4skin-on pike-perch fillets
2shallots, chopped
200 ml (¾ cup)heavy cream
100 ml (½ cup)dry white wine
40 g (1½ oz)butter
1bunch chives, chopped
- 4 skin-on pike-perch fillets
- 2 shallots, chopped
- 200 ml (¾ cup) heavy cream
- 100 ml (½ cup) dry white wine
- 40 g (1½ oz) butter
- 1 bunch chives, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Score the skin lightly and pat dry.
- Lay skin side down in a hot buttered pan and press for a few seconds.
- Cook for 5 minutes without turning until crisp.
- Turn for just 1 minute.
- For the sauce, reduce the shallots with the white wine, add the cream and cook 5 minutes.
- Stir in the chives, spoon onto plates and top with the fish, skin side up.
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