Roasted fillet of Québec Walleye, cauliflower purée, beurre blanc sauce with Cider

Ingredients

Yield:

4 servings

• • 1 walleye fillet (600g), cut in 4
  • 1 cauliflower head
  • 1 Romanesco cauliflower
  • 20g heavy cream
  • 50g shallots
  • 20 cl Fire cider (or good quality cider)
  • 100g butter
  • 10cl white wine
  • 1 tbsp each of chervil, basil, coriander (chopped)
  • Salt & pepper
  • Olive oil
  • Your choice of bread, cubed (ex: pumpernickel)

Preparation

Difficulty:

Medium 

 

Total Time:

1 Hour

1. 1. Roll the fillet and cover with the chopped herbs, salt and pepper as well as a dash of olive oil.
   2. Place the fish and white wine in a foil or parchment packet and cook in the oven at 185C (375F) for 5 minutes, let sit and reserve the cooking jus.
   3. Blanch the cauliflowers in boiling water. Drain and puree with hand mixer, adding olive oil, salt and pepper to taste.
   4. Make a white butter sauce: Finely chop shallots and cook with cooking jus and cider to reduce. Lower the heat to very low, and add the cream, salt, and pepper. Whisk in the cubed butter, a little at a time.
   5. When the butter is fully combined and the mixture is emulsified, remove it from the heat.
   6. Sauté cubed bread in butter or oil until golden brown.
   7. Place the fish and purée in a plate, top with saucegarnish with the croutons
   8. You can decorate the plate with salmon caviar, red onion or radishes slices.