Shell fish and fish - Yonne pikeperch, baked in a salt crust, with sage (Chablis)


  • 1 2.5 kg to 3 kg pikeperch
  • 1.5 kg coarse Guérande salt
  • 1 large bunch sage
  • a little fresh thyme
  • Salt, pepper


Recipe for 6 persons by Michel Moret

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

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.

Setting out

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

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