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Fish, Northern, Eastern and Western France

Pan seared pike perch with pinot noir sauce and steamed potatoes

Pike perch with pinot noir sauce and steamed potatoes is a fish dish for 4 people, ready in 40 minutes, medium difficulty, about €4.70 per person. The key is finishing the sauce with cold butter off the heat right before serving, so it stays glossy and never splits.

Tonight, pan seared pike perch fillets with an Alsace pinot noir sauce, all softness with steamed potatoes.

Pan seared pike perch with pinot noir sauce and steamed potatoes
Total time
40 min
Difficulty
Medium
Cost per person
€4.70
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Pike perch has a delicate, fine flesh that pairs well with a red wine sauce without being overpowered by it. The Alsace pinot noir reduction brings a light acidity that wakes up the fish without masking it, and the steamed potatoes round everything out on the plate. It's a classic pairing from eastern France, simple in its gestures but precise in execution.

This is the kind of dish for a Sunday when you have a bit of time ahead, or a dinner for two or among adults when you want to make an effort without spending hours in the kitchen. Mon Chou walks you through the reduction and the butter finish, the two steps that make all the difference between a flat sauce and one that truly shines.

The ingredients

4 people

Fish counter

  • Pike perch fillets 4

Pantry

  • Alsace pinot noir 30 cl
  • Veal stockoften in the pantry 1 tbsp
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Shallots 3
  • Potatoes 1 kg

Dairy

  • Butter 80 g

Allergens Fish, Lactose

The step by step recipe

  1. Steam or boil the peeled potatoes in salted water. 20 min

    Check with the tip of a knife to make sure they're cooked through.

  2. Reduce the pinot noir with the chopped shallots until only a few spoonfuls of liquid remain. 15 min

    The slower the reduction, the rounder the sauce.

  3. Add the veal stock diluted in half a glass of water and let it reduce further. 5 min

    Taste it, the sauce should be slightly tangy.

  4. Sear the pike perch fillets in the oil, skin side down first, season with salt and pepper. 8 min

    Flip them only once, the fillets are delicate.

  5. Off the heat, whisk the cold diced butter into the sauce, then spoon it over the fillets.

    Whisk constantly and don't bring it back to a boil.

Our tips to get it right

  • Pick pike perch fillets that are firm and have no strong smell, a sign of freshness, and ask your fishmonger to remove any remaining pin bones.
  • Make the sauce before cooking the fish, it holds well for a few minutes while you sear the fillets, the reverse is riskier.
  • Cut the cold butter into small even cubes before whisking it into the sauce, it melts more evenly and avoids lumps.

The variations

  • Swap the pike perch for cod or perch, two white fleshed fish that hold up well to the same red wine sauce.
  • For a quicker version, make the sauce the day before and gently reheat it before finishing with butter at the last minute.
  • Add a few sauteed button mushrooms to the sauce for a more autumnal, heartier version.

What to serve it with

  • A glass of Alsace pinot noir
  • A few steamed broad beans or peas
  • A well dressed green salad

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days, cooked fish doesn't keep long. Reheat gently in a pan over low heat so the pike perch doesn't dry out, the butter sauce doesn't handle high heat or freezing well.

Questions about this dish

Can you use a different fish instead of pike perch?

Yes, cod, perch or pollock all work well with this pinot noir sauce. Pick a firm fleshed fish that holds together during cooking.

Why finish the sauce off the heat?

Cold butter whisked in off the heat emulsifies without fully melting, which makes the sauce glossy and smooth. Bringing it back to a boil risks splitting it and making it greasy.

Can you make the sauce ahead of time?

You can make the wine and shallot reduction a day ahead and keep it in the fridge. Reheat it gently and whisk in the cold butter just before serving.

What wine works if you don't have Alsace pinot noir?

Another light, low tannin pinot noir works very well, the key is avoiding a wine too powerful for the fish. A soft, fruity red wine gives the best results.

How long does it take to make a pan seared pike perch with pinot noir sauce and steamed potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a pan seared pike perch with pinot noir sauce and steamed potatoes?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pan seared pike perch with pinot noir sauce and steamed potatoes cost?

About €4.70 per serving, or €18.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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