Shell fish and fish - Pikeperch and carp stew (Chablis 1er Cru Beauroy)


  • 300 g carp fillet
  • 300 g pikeperch fillet
  • 300 g butter
  • 3 shallots
  • 1 clove garlic
  • ½ green cabbage
  • 60 g smoked bacon
  • 2 rennet apples
  • 50 g strong veal stock
  • 1 bottle red Cumière
  • Salt, pepper
  • Chervil


Recipe by Logis de France chefs.

Cabbage compote:
Slice and blanch the cabbage for 15 minutes. Strain. In 60 g butter, gently fry the chopped shallot, garlic clove, smoked bacon pieces and diced apples. Cook for 5 minutes then add the cabbage. Season, cover and bake in a hot oven (200°) for 45 minutes.

Champenois butter with Cumière:
Reduce the wine to 3 tablespoons with 2 chopped shallots for around 30 minutes. Off the heat, add 200 g butter cut into pieces and whisk energetically. There should be a good foam on the top. Season and add the veal stock Strain and set aside in the bain marie.

The fish:
Butter the fillets with a brush and cook for 3 minutes in a non-stick pan over high heat. Cover and set aside in a dish off the heat.

Setting out

Place the cabbage compote on a warm plate, add the two fish and the sauce all around. Decorate with the chervil.

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