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Perch fillet with asparagus and a Chablis sauce recipe
- Cuisine: French
- Serves 2
Ingredients
1 shallot
2 button mushrooms
About 50 g butter
2 pieces of perch fillet, each about 200 g
Salt and freshly ground black pepper
1/2 glass Chablis
6 fat asparagus tips
2 tbsp cream
4 sprigs of chervil
Preparation
Chop shallot finely. Finely slice mushrooms.
Place a quarter of the butter in a pan on medium heat. Add shallots and stir for
30 seconds. Add mushrooms. Top with the fish fillet, season with salt and pepper and pour wine around fish.
Cover with foil or a lid and steam fish on low heat until just done. It takes only
6-8 minutes.
Meanwhile, steam asparagus tips.
Transfer fish and mushrooms to a dish or 2 plates and cover with foil. Bring sauce to the boil and boil quickly for 2 minutes. Whisk in remaining butter. When it has melted, place asparagus in the sauce.
Top fish with asparagus. Spoon sauce over fish and asparagus, garnish with sprigs of chervil and serve.
If you enjoyed this Perch fillet with asparagus and a Chablis sauce recipe then browse more French recipes, seafood recipes and our most popular hainanese chicken rice recipe.
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Glen Iris |
| 2. | Morning Star Estate | Mt Eliza | |
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| 4. | LA Chaumiere | Darwin | |
| 5. | Le Provencal | South Hobart | |
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