Thursday, October 12, 2006

Steamed sea perch in Champigny sauce

Friday is the day for our local market, and fresh fish... This time I was tempted by the sea perch. It's a fish rich in protein, iodine, iron and phosporus, fished in the Mediterrenean or the Atlantic. You have to be careful not to overcook the flesh, which can become pasty.
I had the perfect recipe from Georges PAINEAU to complement two fine fillets. He accompanies the fish with a tanin-rich Saumur-Champigny, an excellent wine for sauces which loses its acidity during cooking, whilst retaining all of its flavour.


Preparation and cooking : 1h10
Ingredients for 2 fillets
2 sea perch fillets (or sea bass)
60 gr butter
2 chopped shallots
3 carrots cut into cubes (mirepoix)
40 gr plain flour
1/2 bottle Saumur-Champigny
1 bunch of parsley
1 onion
1 clove
Mixed pepper
  • Melt 20gr of butter in the bottom of a steamer. Sweat the chopped onions with the mirepoix carrots.
  • Sprinkle with flour, and then pour in 1/2 bottle of wine.
  • Add the parsley, thyme and the onion - pricked with the clove.


  • Cook for 35 minutes on a low heat.
  • Place the sea perch fillets in the upper part of the steamer.


  • Season with salt and the mixed pepper.
  • Cover, and steam over the wine for 10 minutes.
  • Strain the sauce, then put back on the heat to reduce, with a little meat stock added.
  • Check the seasoning, then melt in 20gr of butter off the heat.


  • Lay out the fillets, and dress with the sauce.
  • Decorate with parsley leavess, and serve with a rice timbale.


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