Shell fish and fish

Yonne pikeperch, baked in a salt crust, with sage

    Recipe by Michel Moret.

Ingredients for 6:
- 1 2.5 kg to 3 kg pikeperch - 1.5 kg coarse Guérande salt - 1 large bunch sage - a little fresh thyme - Salt, pepper

   Preparation:
1 - Gut the pikeperch, rinse under the tap, dry with kitchen towel inside.      Season with salt and pepper and a good sprig of sage and a little      fresh thyme.
2 - In a hollow baking dish, place half of the coarse salt, mixed with the      chopped sage. Place the pikeperch on top and cover with the      remaining salt.
3 - Bake in a very hot oven, 240° (thermostat 8) for around 40 minutes.      Check cooking by sticking in a needle, which should come out warm.
4 - Leave to rest for about 15 minutes, break the crust and remove the      pikeperch fillets

Presentation:
I would serve with potatoes mashed or crushed with olive oil.

It is also possible to stuff the pikeperch with the following stuffing:
500 g mushrooms and 100 g very finely chopped shallots cooked in butter and squeezed in a cloth to remove any excess liquid, 100 g bread (crusts removed) soaked in milk and squeezed, 4 egg yolks and chopped chives.

Serving suggestions: White wine Chablis


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