Saint-Pierre à la plancha – citrus beurre noisette & almonds
Preparation
Why this wine?
Good to know
Tips & insights
- Salt the fillets only just before cooking so the skin stays crisp on the plancha.
- Take the butter only to the hazelnut-brown point and deglaze immediately with the citrus juice so it does not turn bitter.
- Toast the flaked almonds separately in a dry pan and scatter them on only at the end so they keep their bite.
- Instead of John Dory, turbot or firm sea bream fillets work equally well; the cooking time stays almost the same.
- A little orange zest over the finished plate lifts the citrus note without overpowering the delicate fish.
Frequently Asked Questions
Which wine goes with John Dory à la plancha?
A white wine with body and fresh acidity that carries the brown butter and picks up the citrus. We drink our Louré from LaSuite aux Conseillans with it, a Sauvignon Blanc from the Bordeaux region matured in clay amphorae. It accompanies the fish without covering it.
What can I use instead of John Dory?
Turbot is the closest relative in flavour and firm texture, and sea bream fillets also work well. Watch for even fillet thickness so the short cooking time on the plancha suits every piece and the fish stays juicy inside and gently browned outside.
How do I get the beurre noisette right without it turning bitter?
Melt the butter over medium heat and stir until it smells of hazelnut. At exactly that moment, deglaze immediately with orange and lemon juice. The cool liquid stops the browning at once and preserves the nutty aroma before the milk solids darken and bitterness sets in.
Which side dish goes with it?
A simple fennel salad or young potatoes with good olive oil keep the plate light and Mediterranean. Both take up the citrus butter well and give the delicate John Dory room, without pushing forward with their own flavours or upsetting the balance of the dish.
