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Pike perch fillet and marrow flan with a red wine & crispy bacon sauce (Languedoc Sun N°7) |
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Recipe kindly contributed by Les Doctrinaires, Logis de France in Beaucaire. INGREDIENTS 4 fillets of pike-perch (sandre), about 150g each  100g smoked streaky bacon, thinly cut 1 litre red wine (preferably Côtes du Rhône) 2 shallots, roughly chopped 500g marrow (courge muscade), cubed 3 eggs 100g single cream salt, pepper, nutmeg 30g butter olive oil
RECIPE covered pan, then blend it with the eggs and cream. Season to taste with the salt, pepper and nutmeg. Pour the mixture into four buttered ramekins and cook in the oven, in a bain-marie, at 160°C for approx 30 mins. • Reduce the red wine in a pan with the shallots. Season and let the sauce thicken. Add the bacon and cook for 5 mins. Set aside. • Fry each fillet of pike-perch (sandre) in olive oil for 3 mins on the skin side & then 5 mins on the flesh side. Serve immediately.
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