Filets de sandre cuisinés au Riesling



  • 1.2 kg (2,64 lbs) of fresh sandre fillets
  • 1 dozen stalks of chives
  • 2 shallots
  • 1 tablet of court bouillon
  • 120 g (0,26 lbs) butter
  • 2 egg yolks
  • 1 small lemon
  • Salt pepper

Dissolve 1 tablet of court-bouillon in 1/2 L (16,80 oz) of hot water.
Peel the shallots and wash the chives, before scattering them on a dish
buttered in advance.
Prepare the fish fillets, cut them into nice slices and place them in
flat without overlapping. Drizzle with Riesling and court-bouillon
then let the fish poach for ten minutes over low heat, leaving
reduce.
Sauce preparation:
In a thick pan, put 2 egg yolks, 2 tablespoons of cold water,
a few drops of lemon juice then season with salt and pepper.
Over very low heat, stir vigorously with a sauce whisk until the
mixture thickens. Remove from the heat and add the butter in small pieces,
stirring gently.
Remove the remaining liquid with the still hot poached fish slices and
cover with sauce.
Serve with Alsatian noodles (if possible fresh) and Riesling.


 

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