Perch Fillets in a Shallot and Red Wine Sauce

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Democracy Dies successful Darkness

A mentation of this crockery is inactive served astatine La Cote d'Or successful Saulieu, which was tally by cook Bernard Loiseau. At presentation, the crispy tegument of the perch sits atop the meltingly affluent shallot "fondue."

The perch astatine Washington country food markets mightiness beryllium excessively tiny to output the right-size fillets here; oversea bass oregon rockfish makes a bully substitute.

Adapted from French cook Bernard Loiseau.

Ingredients

1 ample carrot, peeled and finely chopped
2 sticks (8 ounces) unsalted butter, astir fractional of it chopped into tiny pieces
8 ample to 10 ample (2 cups) shallots, peeled and thinly sliced
3 cups reddish Burgundy , specified arsenic Gevrey-Chambertin
Sea salt
3 teaspoons duck fat, specified arsenic D'Artagnan marque (available astatine immoderate Super Fresh stores)
4 (16 ounces) perch fillets, with skin
Salt and freshly crushed achromatic pepper

Nutritional Facts

Per serving

Calories
753
Fat
51 g
Saturated Fat
30 g
Carbohydrates
19 g
Sodium
194 mg
Cholesterol
174 mg
Protein
24 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from French cook Bernard Loiseau.

Tested by Bonnie S. Benwick.

Published March 11, 2026

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