Loire Zander with Celeriac and Chinon Wine
From Chinon, France
Ingredients:
1.5 Kg (3 lbs) Zander (fish)
1 bottle Chinon Wine
4 Shallots
2 Celeriac
48 Small onion
400 g (14 oz) Butter
2 Lemon
2 spoons Sugar
Chervil
Preparation:
Peel the celeriac, cut into cubes, cook in salted water and lemon juice.
While it is cooking, scale the zander, empty them and cut into fillets. Finely chop th shallots. Place them in a saucepan with the wine and reduce to 3/4.
Mash the celeriac and add 160 g (6 oz) butter. Cook the small onions in a little water, sugar, salt and a knob of butter until they start to color.
Sear the zander skin downwards in a little butter, season and bake in the oven for two minutes.
Presentation:
Place the celeriac puree in the center of the dish. Place the zander fillets flesh downwards on the celeriac. Pour the Chinon sauce that has been whisked with butter all around. Arrange the onions and sprinkle with sprgs of chervil.
Courtesy of Mr Rigollet <Le Plaisir Gourmand> in Chinon, France
 The Loire Valley & Paris |
 Paris & Nice |