Pike-perch fillet with White Truffle Cream & Château Beauregard Ducasse "Albertine Peyri"
Pike-perch is a river fish with a fine and delicate flesh that requires an accompaniment to match. Paired with the aromatic power of white truffle, it creates a dish of haute cuisine. For such a balance, Château Beauregard Ducasse Graves white, Albertine Peyri cuvée, is the ideal companion. This wine, aged in barrels, has a creamy texture and melted woody notes that perfectly marry the creaminess of the sauce and the aroma of the truffle.
The Recipe:
Serves 2 to 4 people.
Ingredients:
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4 pike-perch fillets with skin
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20cl whole liquid cream
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1 finely chopped shallot
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10cl dry white wine (a dash of Albertine Peyri is ideal)
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30g butter
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Grape seed oil (neutral for cooking)
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Fine salt and white pepper
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White truffle (in carpaccio, high-quality oil, or fresh according to the season)
Preparation:
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Cooking the pike-perch: Blot the fish fillets well. In a non-stick pan with a drizzle of oil and a knob of butter, place the fillets skin-side down. Maintain light pressure with a spatula so that the skin remains flat and becomes crispy. Cook over medium heat for about 4 minutes, then turn them for only 1 minute on the flesh side to finish cooking gently.
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The base of the sauce: In a small saucepan, melt the chopped shallot with a little butter without coloring. Deglaze with white wine and reduce by two-thirds.
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Cream binding: Add the liquid cream. Reduce over low heat until the sauce coats the back of a spoon. Season lightly with salt and pepper (white pepper is preferable to keep the sauce immaculate).
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Truffle infusion: Off the heat, add the truffle element (a few drops of white truffle oil or some truffle pieces). Mix gently so as not to denature the volatile aroma of the truffle.
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Serving: Ladle cream onto the bottom of the plates, arrange the pike-perch fillet on top (crispy skin facing up). Finish with a few slices of white truffle on the fish.
Serve the Château Beauregard Ducasse "Albertine Peyri" between 10 and 12°C. The richness of the wine and its aromatic complexity will combine with the noble character of the truffle for a long-lasting tasting experience.
Enjoy your meal.
