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

Thyme

Salt

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.

Presentation

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