Recipes | Seafood & Fish Recipes | Appetizer Recipes | Meat Recipes | Dessert Recipes | Language  //
 
 Share and Search Gourmandia Recipes
 Share It:   | Click to share this post on Twitter | Subscribe in a reader
 Bookmark:   Sander fillet with pumpkin, squash and Syrah butter : Chef Régis Marcon | delicious | Digg | Add to Google

Cooking Recipe Video : Sander fillet with pumpkin, squash and Syrah butter

Get the Flash Player to see this player.
Option Box

Restaurant: Le Clos des Cimes

Chef: Régis Marcon

Michelin Guide Ranking

3

Viewers Video Rating

Average Rating: 3.8/ 5 - 6 votes - 29,363 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
25
Cooking recipe Search Tags:
 Sander fillet with pumpkin squash and Syrah butter Sander fillet fillet with
Recommended wine with the dish:
Savennieres
Difficulty level:
Cooking Recipe Preparation time
  • Preparation time: 25 minutes
Cooking Recipe Ingredients
  • 4 zander fillets
  • 1 squash
  • 1 butternut squash
  • 3 onions
  • 1 bottle of Syrah (red wine)
  • Fowl bouillon
  • 1 pepper
  • 1 piece of sugar
  • Butter
  • 4 potatoes
  • 1 tip of garlic
  • Salt, pepper
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
The key idea is to start of from a very basic, classic recipe: Baking potatoes.
  1. The potato baking consists of potatoes, onions, some bouillon and is cooked in the oven. The zander will be served in the middle of this. On the fish, there will be a type of chutney, meaning: small butternut squash dice.
Baking the squash:
  1. Take a small gratin plate, or a deep saucepan, butter, squash, potatoes, onion and a tip of garlic.
  2. Start by colouring the onions for 3-4 minutes, so that they are well done. In the meanwhile, peel the squash and cut slices of about 2-3 mm each. Do the same with the potatoes. Add the garlic, minced, a layer of potatoes, the onion, and salt and pepper. Add another layer, but this time, replace the potatoes with squash.
  3. Add just a bit of the fowl bouillon, bring it to boil, and put it in the oven to cook.
Red wine sauce:
  1. The zander adapts itself very well to the red wine. Knowing this fact, we utilize about ¾ of a bottle of Syrah red wine. Reduce about ¾ of it. Add a small piece of sugar, and let it all melt with some butter.
Butternut squash chutney:
  1. The butternut, which has been cut into small squares, will be mixed with red pepper and onion, thus playing with the colours and creating a very fine taste. Without waiting too long, add the pepper (cut into small squares as well), the butternut and some olive oil. After about 2-3 minutes, when the chutney is well cooked, add some sugar and a bit of vinegar to lighten the whole.
Zander cooking:
  1. Colour one side, turn it around, colour the other side, and put it in the oven.
  2. How to judge whether the fish has been sufficiently cooked? Simply by stinging inside the fish after about 5-6 minutes and touching its lips. When it's lukewarm, the fish is cooked.
  3. Now, everything is ready. You only have to arrange the serving dish with the portion of zander and butternut squash chutney. Pour some sauce on top of it, but not too much, because it is very concentrated.
Restaurant
Name:
Le Clos des Cimes
Phone:
+33 4 71 59 93 72
Website:
www.regismarcon.fr
Address:
Larsiallas
City:
St Bonnet le Froid
Country:
Fr
Overview:
"In order to find Regis Marcon’s "Le Clos des Cimes", you have to mount the valley again until Saint Bonnet le Froid, his native village. If it happens to be a beautiful morning in autumn, you might find Regis Marcon in the forest enjoying one of his passions: the mushrooms! This chef really wants to understand the nature and its products…and thus prepares the most subtle compositions. According to Regis Marcon, there is a close similarity between the cuisine and painting. The two of them search their inspiration in the history as well as the territory and both are looking for a perfect equilibrium of tastes, forms, and colors."
Featured Videos