Start Reading Mode
0 0
Pavé De Sandre Du Loire Au Beurre

Share it on your social network:

Or you can just copy and share this url

Pavé De Sandre Du Loire Au Beurre

Features:
  • Non Veg
Cuisine:
  • 50 mins
  • Serves 4
  • Easy

Ingredients

Share

Are you in the mood to try a delicious French fish dish that will make you forget about all the other seafoods you have ever tried? Well then, you are at the right place because this dish is a fine-dine French seafood dish that is easy to make at home so you can share it with your loved ones. The best part is that you will be in your house while you can enjoy this dish and watch your favorite movie.

Health Benefits

Fish is a great source of protein and it is low fat. All fish meat is rich in omega-3 fatty acids and vitamin D & B2. This meat is full of nutrients, protein, and vitamins that are known to reduce the risk of heart issues, blood pressure, and they make the appearance of your skin and hair much better.

(Visited 27 times, 1 visits today)

How to Make Pavé De Sandre Du Loire Au Beurre

  1. You need to start by prepping the Zander fillets. Make sure the edges and skins are removed and begin portioning it in 4 pieces (150 g each).
  2. Steam the fish or place it in a baking dish filled with ½ glass of water, salt, and pepper, cover it with foil and bake it in the over for 7 minutes.
  3. Meanwhile, take a saucepan so you can add Saumur Champigny and red wine vinegar to it. Let it reduce by 2/3.
  4. Now, you can add the shallot and crème fraiche to it. Let it reduce by 1/3 so you can add the butter (one cube at a time) while you are continuously whisking it on low heat. Add salt and pepper to taste.
  5. Make sure the butter does not begin to boil but it can “shudder at 90 degrees.”
  6. Place the steamed (or baked) fish on a plate and cover it with the butter sauce.
  7. Serve it with Saumur Champigny and enjoy!

Trivia

  • Zander is a fish that belongs to the freshwaters and brackish habitats of western Eurasia.
  • Zanders are not a hybrid of pike and perch.

Zander is loved because of its firm, light and tender meat that has very little bones and a “delicate flavor.”

vasanthavasan

previous
Normandy Pork Casserole
Monkfish Piperade
next
Monkfish Piperade
previous
Normandy Pork Casserole
Monkfish Piperade
next
Monkfish Piperade

Add Your Comment