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Recipe · Pays de la Loire
Sandre au beurre blanc
Pike-perch with Muscadet beurre blanc
⏱ 35 minServes 4Hard380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4skin-on pike-perch fillets, 180 g / 6 oz
250 g (9 oz)very cold unsalted butter, diced
3gray shallotsabout 100 g / 3½ oz
200 ml (¾ cup)dry Muscadet
100 ml (½ cup)white wine vinegar
100 ml (½ cup)thick crème fraîche
1 tbspolive oil
1 tspfleur de sel (flaky sea salt)
1 tspground white pepper
1 sprigchervilto finish
- 4 skin-on pike-perch fillets, 180 g / 6 oz
- 250 g (9 oz) very cold unsalted butter, diced
- 3 gray shallots about 100 g / 3½ oz
- 200 ml (¾ cup) dry Muscadet
- 100 ml (½ cup) white wine vinegar
- 100 ml (½ cup) thick crème fraîche
- 1 tbsp olive oil
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp ground white pepper
- 1 sprig chervil to finish
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 butter out 5 minutes ahead so it’s cold but workable. Cut into 1 cm (⅜ in) cubes and keep cold — crucial for the emulsion.
- Very finely chop the 3 shallots. Put them in the medium saucepan with the Muscadet and white wine vinegar and bring to a gentle boil, uncovered.
- Reduce for 12 minutes to about 3 tbsp of syrupy liquid — almost dry.
- Add the 100 ml (½ cup) of crème fraîche and simmer gently for 2 minutes to stabilize the sauce. Off the heat, whisk in the cold butter piece by piece, whisking hard.
- Keep the pan at the edge of very low heat, whisking with each addition. The sauce should turn thick, pale and glossy — never let it boil or it will split.
- Strain through a fine sieve, pressing on the shallots. Season with fleur de sel and white pepper and keep warm over a pan of warm water.
- Pat the fish dry and season. Heat 1 tbsp of olive oil in the nonstick skillet over medium heat and cook skin side down for 4 minutes without moving.
- Turn carefully and cook 2 more minutes until just opaque. Serve on hot plates with plenty of beurre blanc and chopped chervil.
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