Freshwater fish
Roasted pike with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
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Freshwater fish
Roasted pike-perch fillets with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
Freshwater fish
Roasted pike-perch with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Freshwater fish
Roasted supreme of pike-perch
Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Freshwater fish
Russian-style gudgeons
Gudgeons cooked in white wine, mixed with gelatin, mayonnaise, and broth, served with chopped parsley and sometimes a drizzle of lemon or vinegar.
Freshwater fish
Sautéed pike-perch and spring garnish with beurre blanc sauce
Spring garnish : carrots, onions, turnips, peas…
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Freshwater fish
Supreme of pike-perch with beurre blanc sauce
Fish suprême : boneless fillet.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Freshwater fish
Trout almondine with meuniere sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
Freshwater fish
Trout aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
