Entree: France – Loire Valley – Sandre au Beurre Blanc (Pan-seared pike-perch fillets finished with a classic warm emulsified shallot, white wine and butter sauce)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 2 sandre (pike-perch) fillets, approx. 6 oz (170 g) each
- Salt and freshly ground black pepper, to taste
- 2 tbsp (30 ml) olive oil
- 1 tbsp (14 g) unsalted butter for cooking
- 1/3 cup (80 ml) dry white wine (preferably Loire white)
- 2 tbsp (30 ml) white wine vinegar
- 3 tbsp (45 g) minced shallot (about 2 medium shallots)
- 8 tbsp (113 g) cold unsalted butter, cut into small cubes
- 1 tbsp (15 ml) heavy cream (optional, for extra stability)
- 1 tbsp (15 ml) fresh lemon juice, plus more to taste
- 1 tbsp (15 g) chopped fresh parsley
- Pinch of fine sea salt

Instructions

1. Pat the sandre fillets dry and season both sides with salt and pepper. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering.
2. Sear the fillets skin-side down (if skin-on) for 3–4 minutes until crisp and golden, then turn and cook 1–2 minutes more until just cooked through. Transfer to a warm plate and keep loosely covered.
3. For the beurre blanc, combine white wine, white wine vinegar, and minced shallot in a small saucepan. Bring to a simmer over medium heat and reduce until only about 2 tbsp (30 ml) of liquid remain.
4. Reduce heat to low, then whisk in the heavy cream if using. Gradually add the cold butter cubes a few at a time, whisking constantly to form a smooth, slightly thickened emulsion. Remove from heat frequently to prevent separation; keep sauce warm but not hot.
5. Stir in lemon juice, chopped parsley, and a pinch of salt; taste and adjust acidity or seasoning.
6. Spoon the beurre blanc over the warm sandre fillets or serve the sauce alongside. Serve immediately with steamed new potatoes or buttered seasonal greens as typical Loire accompaniments.