Pikeperch with Crayfishes

By corlear

Filet de Sandre aux Ecrevisses
from the Clos de Vougeot

Ingredients

• 8 pikeperch fillets (1 kg)
• Fish smell, 1 liter
• Thick fresh cream, half-liter
• Crayfishes, 24 pieces
• Chineese Cabbage, 2
• Carrots, 2
• Leeks, 1
• Little mushrooms, 300 gr (“Champignons de Paris”)
• Shallots, 3
• Butter, 150 gr
• Chive clump
• Olive oil, 5 deciliters
• Cognac, 10 centiliters
• Conical moulds, diameter 1 cm

Details

Servings 8

Preparation

Step 1

Put the whited leaves cabbage inside the conical mould all around and the pikeperch fillets in thin slices.

Mix carrots, leeks and mushrooms. Cook the shallots in 100 gr of butter, put the rockett in. Cook 10 minutes, put the decorticated crayfishes tails and the cutted chive. Then dress.

Cooking of the moulds in the oven 80°C until getting 500 medium. Unroll after cooking let draining without cooling.

For the sauce, cook the crayfish heads and the carcasses with olive oil. Flambe with cognac, put the fish smell, cook 10 minutes.

Pour the sauce in the plate and put the pikeperch fillets in the middle. Decorate like you want.