Fillet of palée from lake Neuchâtel
An authentic culinary journey in the heart of the lakes region. Fillet of palée from lake Neuchâtel, Vully asparagus, capers and dried tomatoes, veloute with Cheyres white wine.
4 fillets of palée, dressed and cut into segments
Garnish: 1 kg green Vully asparagus, 2 soup spoons of capers, 8 quarters of dried tomatoes with olive oil, 1 peeled raw tomato, cleaned and diced, 100 g clarified butter, Seasoning
Sauce: 2 shallots, 1 knob of butter, 2 dl Cheyres white wine, Ground 4 berry pepper, 1 dl fish stock, 2 dl cream (35%)
Begin by sweating the shallots and ground pepper with the butter. Deglaze with the white wine then add the stock before reducing the mixture by ¾ over a gentle heat.
Add the cream and reduce to the desired consistency. Then pass through a fine sieve and place aside.
Just before serving, you can finish your sauce with a dash of white wine and a little cream.
Cook the asparagus in salted water, refresh them after cooking and keep the tips.
Roast the fillets with the clarified butter in a non stick pan, firstly on the side with the skin for 3 minutes and then 1 minute on the flesh side.
At the last moment, toss the asparagus, the tomatoes and the capers in a pan with a little clarified butter. Dress the plate with a little sauce at the bottom then delicately place the pieces of fish, then the rest of the garnish. Serve the rest of the sauce separately.
Accompanied by creamed Charlotte potatoes with olive oil, this dish will reveal all its flavours. Enjoy with a glass of Chasselas de Cheyres or Pinot Gris du Vully Fribourgeois.