Pike Perch Filet with Saint Pourçain Wine
Filet de Sandre au vin de Saint Pourçain
Ingredients• 4 pike perch fillets (200g each)
• 2 small carrots • 4 shallots • 25cl white wine from Saint Pourçain • 50g butter • 1 bouquet garni • 1 teaspoon of cornflour • 1 Soup spoon of oil |
Directions
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Did you know?
The pike perch is a large-sized game fish which, unlike pike, has few fishbones. It should be kept for summer, the best season for pike perch fishing.
Even though the legend dates the origins of vineyard back to the Phoenicians in 5th century BC, the uncovering of ancient wine-making tools and instruments in Vichy provides evidence of vine farming by the Romans in 50BC. Later on, a certain Portianus, born midway through the 5th century, future holy abbot of the Mirande abbey (established in 286 by Saint Austremoine, first bishop of Clermont), gave his name to the wine, the city and the vineyard. In the Middle Age, wines were exported by river traffic on the Allier, Loire, all the way to the borders of Ile de France. The courts of France and of the Popes of Avignon gave them a prime spot on their tables. Not a big celebration was held without local wines. The ascension to the crown by the Bourbon family, whose family duchy (the Bourbonnais) houses the vineyard, gave wine a dominating position in the royal court. |
It's healthy (or not) because...
- The fillet of White fish doesn’t bring a lot of lipids but has a lot of iron.
- Carotts and shallots bring a lot of vitamines. They avoid cells oxidation and make easier iron absorption. - The White wine brings carbohydrates. Butter and oil bring lipids. They bring energie if they are used reasonably. |
Hints
- Rather cook with plancha, without fat. The fish flavor will be betetr. And the fish skin will be crispy.
- Reduce the quantity of wine and complete the missing lipids with aromatic broth.
Réduire éventuellement la quantité de vin et compléter le liquide manquant par un bouillon d’aromates. Herbs possess digestive and diuretic properties.
- Replace the butter for the vegetables by olive oil, which contain less lipids.
- Reduce the quantity of wine and complete the missing lipids with aromatic broth.
Réduire éventuellement la quantité de vin et compléter le liquide manquant par un bouillon d’aromates. Herbs possess digestive and diuretic properties.
- Replace the butter for the vegetables by olive oil, which contain less lipids.