• 4servings
  • 60minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, H, D
MineralsSelenium, Natrium, Iodine, Fluorine, Calcium, Potassium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups (300ml) fish stock

  2. 50g butter

  3. 1 French shallot, finely chopped

  4. 2 1/2 tablespoons (50ml) dry white wine

  5. 16 oysters

  6. 4 silver perch fillets

  7. 2 tablespoons cream

  8. 1 tablespoon chopped fresh chives

  9. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Place the fish stock in a small saucepan and boil rapidly, uncovered, until reduced to about ½ cup (125ml).

  2. Meanwhile, melt a little of the butter in a medium-sized pan. Cut the rest into small pieces. Add the shallot to the pan and cook gently for 5 minutes until soft. Add the wine and simmer, uncovered, until reduced to about 2 tablespoons. Add the reduced fish stock and keep warm.

  3. Open the oysters. Remove the meats and clean 4 of the deeper shells for serving.

  4. Season the fish fillets on both sides with a little salt and lay them on a heatproof place. Place a trivet or an upturned plate in a large pan and pour in about 2.5cm of water. Bring to a vigorous simmer, then put the plate on the trivet, cover the pan and steam for 4 minutes. Lift the fish out of the steamer and pour the juices from the plate into the sauce. Cover the fish and keep it warm.

  5. Bring the sauce to a gentle simmer, add the oyster meats and their juice and poach for 2 minutes. Lift them out with a slotted spoon and keep them warm with the fish.

  6. Add the cream to the sauce and simmer vigorously, uncovered, for 3 minutes. Then whisk in the remaining butter, a few pieces at a time, to form an emulsified sauce. Stir in the chives and season with black pepper and a little salt if needed.

  7. To serve, place the fish fillets, skin-side down on 4 warmed plates. Rest one of the oyster shells alongside the fish. Put a poached oyster in each shell and arrange the rest over and around the fish. Pour the sauce over and serve.

  8. Not suitable to freeze.

  9. Not suitable to microwave.

  10. Credits:

  11. Silver Perch from Barrington Perch


Send feedback