Briottet-Filet-sandre
Cooking Recipes

Caramelized Pike perch & Young vegetables with Crème de Cassis de Dijon

Recipe made from Crème de Cassis de Dijon Briottet.

Ingredients

Cassis-20-70cl
Crème de Cassis de Dijon Briottet Briottet
40 cl
  • Fillet of pike perch
    550 g
  • Fish stock
    50 cl
  • Salt & pepper
  • Potatos
    200 g
  • Cherry tomatoes
    8
  • Pink radishes
    12
  • Courgette
    1
  • Carrot
    1
  • French beans
    100 g
  • Turnip tops
    4
  • Rocket sprouts
  • Cébettes (a mild, leek-like vegetable)
    4
  • Butter
    250 g
  • Red wine stock
    50 cl

Preparation

Pike perch caramelized with Crème de Cassis de Dijon Briottet : 
Remove the bones from the fish fillets. Makes into « sausages » with a diameter of 4cm.
Season well and wrap up in clingwrap.
Prick the wrap with a sharp knife.
Poach for approximately 7/8 minutes in the simmering stock. Leave to rest.
Allow 20 cl of Crèmes de Cassis de Dijon to simmer until it become syrupy.
Coat each « sausage » with this caramel.
Cut each « sausage » into wedges.

Assortment of young vegetables : 
Cut the potatoes into chumks.
Cook in water with butter, salt and pepper.
Delicately remove the skin from the cherry tomatoes.
Fry just the end with its skin for 1 minute.
Preserve the pink radishes, cébettes, balls of courgettes and turnips tops in a little water and butter.
Cut the carrots into strips and cook in salted boiling water.
Nip off the ends of the French beans and cook in salted boiling water.

Crème de Cassis de Dijon Briottet sauce : 
Reduce the 0.2 l of Crème de Cassis de Dijon to fotmr a « mirror ».
Also boil down the fish stock to half its volume. It should cover the spoon.
Pour it into 20 cl of Crème de Cassis de Dijon « mirror ».
Beat with cold butter until it stiffens.
Adjust the seasoning.