Food Art & Techniques to make The Best Pike Perch Step By Step.
Traditional French Main Course to bring exquisite recipes to your fine dining table for special ocacsions.
La Champagne
Capital: Reims
Departments
La Champagne: l`Aube, la Marne et la Haute-Marne. principal cities are Troyes, Châçonssur-Marne et Chaumont.
Gastronomy
La Champagne is marked out cities whose names evoke a gastronomy of old tradition. The Champagne culinary repertory is often dominated by its poduct-headlight, the champagne, the preparations called ” á la Champagne”. i.e cooked with champagne or the still wine of champagne, are not always the reflection of the local kitchen.
It is rather of country inspiration. The sologne, countries of grounds poor, drowned water in the west, drier and sand spreaders in the east, the Sologne forms a small island in the south of Orleans, in the loop of the Loire.
Covered with moors and drills, enamelled of almost 3000 ponds, the Sologne is dedicated to hunting and fishing. When the end comes from the meal, the Sologne praises itself to be the country of the Tatin sisters, who held a restaurant in Lamothe-Beuvron, and Pithiviers is prided to have given its name to famous laminated lined of cream frangipane.
Regional Products
Farming
Lentillon de Champagne
Fruits
Quinces, strawberries
Fish
Trout and salmons.
Drinks
Cider from Othe, Marc Champagne
Pike Perch ” Paupiette “, Tarragon and Mushroom Sauce, Mini Puff Pastry with Chicory
Serves 3
Main Ingredients
- 1 x 350 g Pike Perch Filet
- Salt, Pepper
- 4 Mushrooms, Medium Size to turn
- 1/2 lemon, butter, water for Mushrooms Cooking ( optional )
- 150 g Puff Pastry + 1 egg for egg wash
Mouse
- Pike Perch Trimmings ( 120 to 150 g)
- 20 g Egg White
- Salt, Nutmeg
- 100 to 120 g Whipping Cream
- 20 g Butter, Softened
- 1 tsp Herbs Chlorophyll
- 1 tsp Tarragon Leaves, Finely Chopped
Paupiettes Cooking
- 2 Shallots, Finely Chopped
- 20 g Butter
- 250 ml Brut Champagne
- 250 ml light Fish Fumet
- Turned Mushroom Trimmings + Tarragon Springs
- Salt, Pepper
Garnish
- 2 Small Chicories or 1 Medium Size
- 20 g Butter
- Salt, Sugar
- 1/2 Orange Zest and Juice
Sauce Finishing
- 120 ml Cream
- 30 g Butter
Preparation
Fish – 15 Minutes / Oven – 160°
Pastry – 8 + 4 Minutes / Oven – 180°
1. Take the filet and emouve all the bone, remouve the skin and part on the center of the fis, cut half of the head and the back. Open the fish like a when you open a bread and make the fish flat.
2. Separe 120 g of all the fish trimming. Add the trimming in one boll and add salt, pepper, egg white and butter, add cream and mix all .
3. Now you need to cife all this mix cream ( mouse ), chopped the taragon and add into the mouse and clorofila and add the boll on the ice.
4. Add salt and pepper on the fish filets, add the mouse insaid of the fish ,rooling the fish filets on the plastic 2 times and clouse.
5. Peal the mushroom, clearne the chicory and keep just the good size, cut each one in half and clean the center.
6. Add sugar on the pan to start melt, add the chicory and butter to start fry, add orange juice and orange skin, add salt and cooking slow.
7. Cut the shallots in sliced and fry with butter, add the mushroom to fry and after done add the cream.
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