Pike-Perch Fillet with a Ginger Beurre Blanc

Fish served in a beurre blanc is a classic dish in Nantes. This version, courtesy of chef Guillaume Maccotta, showcases pike-perch and adds a delicious ginger twist…

Serves 4-6

INGREDIENTS

4-6 pike-perch fillets (120 g-150 g each, or substitute pollack, cod or haddock)
Olive oil, salt and pepper
1 butternut squash
For the beurre blanc
200 g Muscadet wine
400 g white wine vinegar (or balsamic, cider vinegar or kalamansi) 100 g shallots, peeled and finely sliced 20 g fresh ginger, peeled and sliced 200 g full-fat cream
200 g diced unsalted butter

For the spiced crumble

• 100 g buckwheat flour
• 100 g rice flour
• 100 g unsalted butter (soft)
• 5 g spice blend (e.g. curry or vadouvan)
• 5 g fleur de sel

METHOD

1. Make the ginger beurre blanc. In a saucepan over medium heat, add the shallots, ginger, Muscadet and vinegar. Heat until reduced by about half.
2. Add the diced butter and the cream.
3. Bring to a boil, then blend with a hand blender until smooth. Keep warm.
4. Heat a frying pan with a little olive oil. Season the fish with olive oil, salt and pepper. Make three shallow cuts in the skin to prevent it tightening during cooking.
5. Cook the fish on its skin side: when the flesh has turned colour halfway up the fillet, remove from the pan. Finish cooking in a preheated 180°C (350°F, Gas 4) oven for 3-5 minutes, depending on thickness.
6. Peel, seed and chop the squash. Place in food processor and blend to a couscous-like texture. Boil or steam until very tender, then purée until smooth.
7. To make the spiced crumble, mix buckwheat and rice flours in a bowl with soft butter and spices to form a uniform dough.
8. Spread onto a baking tray (approx. 2 cm thick) and sprinkle with fleur de sel. Bake at 180 °C (350°F, Gas 4) for 5 min until lightly coloured. When cooled, crumble into small pieces.
9. To serve, spoon the warm butternut purée onto each plate. Place a pike-perch fillet on top. Spoon the ginger beurre blanc around. Scatter spiced crumble over the dish.

Note:

You can finish the dish with a drizzle of parsley oil if you wish. For a non-dairy version, use coconut cream instead of the butter and cream.

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Lead photo credit : Lamaccotte © Christophe Bornet by Kristo