Roasted zander with candied shallots and red wine from Bernard Loiseau
Ingredients
Instructions
- 4 zander fillets
- 30 g of butter + 40 g for the finish
- 10 cl of duck fat
- Fine salt, ground pepper
SHALLOT FONDUE:
- 400 g shallots
- 60 g butter
- fine salt, ground pepper
THE RED WINE SAUCE:
- 50 cl of Syrah red wine
- 15 g mashed carrots
- 120 g cold butter in small pieces
- fine salt, ground pepper
- Peel the shallots for the fondue and cut them into very thin rings.
- Melt the butter in a sauté pan, add the shallots and mix thoroughly.
- Let the shallots cook very gently for about 40 minutes, until they are tender.
- Watch regularly and stir occasionally to prevent the shallots from sticking to the bottom.
- Drain the shallots on absorbent paper to remove excess fat. Put them back in the skillet, salt and pepper.
- Prepare the sauce: bring the red wine to the boil in a large saucepan, then flambé it.
- Reduce it over very low heat, by slow evaporation, until there is only 8 cl of wine left.
- Still on low heat, add the carrot puree and incorporate the butter, whisking to mix well.
- Pass this mixture through a sieve, then put it back in the saucepan, season with salt and pepper.
- Salt and pepper the zander fillets, flour them skin side down.
- Heat the butter and duck fat in a sauté pan, place the fillets in it, skin side down.
- Cover and cook for 5 to 6 minutes. Halfway through cooking, add a knob of butter. When the fillets are cooked, drain them on absorbent paper.
- Presentation: gently heat the confit shallots and the red wine sauce.
- Coat the base of the plate with the wine sauce, place the shallot fondue in the center, shaped into quenelles using two spoons, and place the pike-perch fillets on top.
Roasted zander with candied shallots and red wine from Bernard Loiseau
Today we offer you the following recipe: Roasted zander with candied shallots and red wine from Bernard Loiseau
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Roasted zander with candied shallots and red wine from Bernard Loiseau Recipe – Roasted zander with candied shallots and red wine from Bernard Loiseau Recipes
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