Fillets of perch, sauce in the Pastis Henri Bardouin and spring vegetables

For 4 people

Ingredients :

SAUCE:

• 1 dl of white wine

• 2 dl of smell of fish

• ½ shallot, finely chopped

• Some grains(beads) of black pepper crushed

• Some stalks of dill

• 1 cc of cornstarch

• 1 cs of Pastis Henri Bardouin

• 100 g of crème fraiche

• Salt, pepper

VEGETABLES:

• ½ cs of butter

• ½ finely chopped shallot

• 150 g of carrots in small dice

• 150 g of fennel in small dice

• 3 cs of water

• ¼ of cc of salt

• a Little pepper

FISH:

• ½ cs of butter to be roasted

• 400 g of fish filets

• ½ cc of salt

Preparation :

SAUCE:

Bring the wine to a boil with all the ingredients including the dill. Lower the fire, let reduce in env. 1 ½ dl, to filter. Dilute the cornstarch with the Pastis Henri Bardouin, add by moving in the whip. Incorporate the crème fraiche, bring to a boil. Lowerthe fire, let simmer env. 5 min, to season.

VEGETABLES:

Warm the butter, annoy shallots. Add the fennel and the carrots and get back. Add the water, let simmer under cover env. 5 min by keeping crisp, to season.

FISH:

Make warm the butter to be roasted in an antiadhesive frying pan. Seize fish filets by portions approximately 1 minute on each side, salt.

PRESENTATION:

Put a little sauce on plates, raise to it the fish, distribute a few vegetables above. Decorate with the dill.

Ideal with the white rice or the English-style potatoes.

Photo credit: Adobe Stock - HLPhoto

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Pastis Henri Bardouin

70 cl - 45°

Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate. Contains licorice.

Only available in France

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Fillets of perch, sauce in the Pastis Henri Bardouin and spring vegetables

Ingredients :

Preparation :

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