Ingredients
- 4 paving stones 200 g Sandre
- 8 Young leek
- 8 Thin carrot
- 120 g Girolle
- 3 Shallot
- 20 cl Muscadet
- 10 cl Poultry broth
- 300 g Soft butter
- 70 g Salted butter
- Olive oil
- Salt and pepper
Preparation Method
1. Peel and finely slice the shallots. In a saucepan, sweat them in 10 g of salted butter without browning them. Moisten with the muscadet. Leave for 2 hours on very low heat.
2. Wash, peel and cut the leeks into chunks. Brush the carrots and keep 3 cm of hay. In a frying pan, melt 50 g of salted butter and pour in the vegetables. Lightly fry, salt, and moisten with the chicken broth. Cover and continue cooking over low heat for 20 min.
3. Sauté the mushrooms in 10 g of salted butter for a few minutes.
4. Brush the steaks with olive oil, salt, and pepper. Place them in a hot skillet, cook 10 min over medium heat, turning them halfway through cooking.
5. Meanwhile, incorporate the soft butter several times in the candied shallots over low heat. Whip vigorously to obtain a creamy sauce.
6. Place the fish, vegetables, and mushrooms on warmed plates. Serve with the white butter sauce.
