A culinary marriage from Poitou-Charentes. You'll find this in restaurants throughout Poitou-Charentes and the Western Loire. It is often referred to as simply "poisson au beurre blanc".
Sandre English: Pikeperch or Zander is a firm and fine white fish with a delicate flavour. Fine specimens up to 1.2m (4ft) long have been caught in the Thouet river just a two minute walk from our house and the fish is common in the rivers of Poitou-Charentes. In these days of dwindling fish stocks, it is nice to offer a recipe for a fish that is delicious, plentiful and thriving. You could substitute any firm white fish but my recommendation would be loin of cod (dos de cabillaud).
Beurre blanc English: White Butter is the sauce of the region. The butter of Poitou Charentes, the first to be granted an AOC, is a pale creamy butter with a high (82%) butterfat content. It is highly prized by chefs worldwide. The sauce is actually a warm emulsion and needs to be prepared and served immediately. If left to stand it will separate.
A dish we make with wild salmon and sea trout. It's simply tossed "cooked" in the citrus marinade. Freezing the fish for 3-4 hours before preparing will kill any parasites that might be present and will make it much easier to slice thinly.
I like to use a pinch of szechuan peppercorns in this dish.