Perch with Beurre Blanc
Perch with beurre blanc is a refined French dish where the perch fillet is served with beurre blanc, the emblematic sauce of the Nantes region.Perch with beurre blanc is often served with seasonal vegetables or rice, to lift the simplicity of the fish while showing off the richness and lightness of the sauce. It is particularly prized for its elegance and for the subtle balance between the delicate fish and the creamy, tangy sauce.
Ingredients
- 1 perch fillet
- Shallot
- White wine
- 20 cl single cream
- A few cubes of butter
- Chives
- Lemon
Method
- For the sauce, finely chop the shallot and heat it in a saucepan with white wine over medium heat. Use just enough wine to cover the shallots.
- Season the fish with salt and mild chilli, then cook it in a pan with olive oil.
- Add the cream and the cubes of butter to the white wine. Whisk the sauce a little, it should still stay fairly loose.
- Squeeze half a lemon into the sauce.
- Add the herbs.
- Once the fish is cooked you can plate up.
