Entree: France – Champagne – Filet de Sandre au Champagne (Pike-perch fillets poached and finished in a reduced Champagne cream sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 pike-perch fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter, plus 2 tbsp (28 g) cold butter reserved for finishing
- 2 small shallots, finely minced (about 3 oz / 85 g)
- 1 cup (240 ml) dry Champagne or dry sparkling white wine
- 1/2 cup (120 ml) low-sodium fish stock
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) chopped fresh flat-leaf parsley
- Lemon wedges for serving

Instructions

1. Pat the fillets dry and season both sides lightly with 1 tsp salt and 1/2 tsp pepper. Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat until the butter foams.
2. Sear the fillets skin-side down (if skinned, sear presentation-side down) until golden, about 2–3 minutes; turn and cook 1–2 minutes more until just opaque. Transfer to a warm plate and keep warm.
3. Reduce heat to medium. Add the minced shallots to the pan and sauté in the fond until softened, about 2 minutes, stirring to avoid browning.
4. Pour in the Champagne and bring to a brisk simmer. Reduce by about two-thirds, about 4–6 minutes, scraping up any browned bits.
5. Add the fish stock and simmer briefly to meld flavors, about 2 minutes, then stir in the heavy cream and simmer until slightly thickened, about 2–3 minutes.
6. Off the heat, whisk in the 2 tbsp cold butter a little at a time to emulsify the sauce; finish with lemon juice and adjust seasoning to taste.
7. Return the fillets briefly to the pan to warm through in the sauce for 30–60 seconds, spooning sauce over them.
8. Plate the fillets, spoon the Champagne cream sauce over each, scatter chopped parsley, and serve with lemon wedges.