Recette - Filets de Sandres à l’époisses-en
- 1 pikeperch around 1.8 kg
- 50 g of shallots
- 80 g of onions
- Bouquet garni
- A bit of dill for decoration
- 130 g of butter
- 25 cl of double thick cream
- 125 g of Époisses
- 1/2 litre of white wine (from Burgundy, if possible)
Have your fishmonger make the fillets of pikeperch and ask for the bones.
Make 1.5 litres of pikeperch fumet: melt 60 g butter in a saucepan and add the finely chopped shallots and onions then cook for 5 minutes without browning.
Add the ground bones and cook over low heat for about 3 minutes. Add 10 cl white of wine, the bouquet garni and 1 litre of water. Salt slightly and cook for about 30 minutes.
Then strain the fumet in a conical strainer.
Prepare a white roux with the flour and the rest of the butter. Add the roux to the fumet to thicken. Meanwhile, simmer the rest of the white wine in a saucepan and add the diced Époisses to melt it. Add it all to the fumet and cook for 10 minutes.
Salt and pepper according to your taste.
Poach the pikeperch fillets in this sauce for about 8 minutes.
Once cooked, place the fillets on serving dishes.
Cream the sauce, season to taste and cover the fillets.
Decorate with the dill.
Meursault de la Côte de Beaune is a great accompaniment to this delicate and highly aromatic dish.