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Le Chaudron recipe
Filet de Saint-Pierre au beurre blanc
John Dory fillets with beurre blanc
⏱ 35 minServes 4Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4skin-on John Dory fillets, 180 g / 6 oz
5gray shallots
200 ml (¾ cup)dry white wine
100 ml (½ cup)white wine vinegar
300 g (11 oz)very cold unsalted butter, diced
200 ml (¾ cup)thick crème fraîche
3 tbspextra-virgin olive oil
1bunch of chives
1lemon
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 4 skin-on John Dory fillets, 180 g / 6 oz
- 5 gray shallots
- 200 ml (¾ cup) dry white wine
- 100 ml (½ cup) white wine vinegar
- 300 g (11 oz) very cold unsalted butter, diced
- 200 ml (¾ cup) thick crème fraîche
- 3 tbsp extra-virgin olive oil
- 1 bunch of chives
- 1 lemon
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
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
- Take the fish out 15 minutes ahead and pat dry on both sides.
- For the beurre blanc, chop the 5 shallots very finely, 2 mm (1/16 in) — ABSOLUTELY essential so they melt into the sauce.
- In the medium saucepan, soften the shallots in 30 g (1 oz) of butter over very low heat for 5 minutes WITHOUT browning.
- Add the white wine and white wine vinegar and reduce over medium heat for 10 minutes to about 3 tbsp of syrupy liquid.
- Add the crème fraîche and bring to a simmer — optional in the classic recipe, but it keeps the sauce from splitting.
- Off the heat, whisk in the VERY cold butter a few pieces at a time, whisking HARD, until smooth and glossy. Be patient so it doesn’t split.
- Season the fish on both sides just before cooking. Heat 3 tbsp of olive oil in the large nonstick skillet over high heat until shimmering.
- Cook skin side down for 4 minutes until crisp, then 2 minutes on the flesh side. Serve right away with the warm beurre blanc, chives and lemon zest.
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