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Saint pierre a la menagere recipe And Books

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Saint pierre a la menagere recipe and books

So you would like to know how to make Saint pierre a la menagere recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


saint pierre a la menagere

This is a classic French way of cooking john dory. The fish is sandwiched 9 0
between layers of finely sliced potatoes doused with butter and wine then baked. If you can lay your hands on one large fish then you can get away without blanching the potato slices first since the fish will require a little longer to cook.

2 x 675g john dory cleaned
675g waxy potatoes peeled and very thinly sliced
60g butter melted
salt and pepper
glass dry white wine
chopped parsley

Leave the heads on the fish.
Blanch the potato slices in boiling water for 2 minutes.
Drain thoroughly.
Brush baking dish with a little butter then spread just under half the potato slices in it in a thin layer.
Better to leave some out than make the layer too thick.
Season with saltand pepper then drizzle over about one third of the melted butter.
Place the fish on top season with salt and pepper drizzle with a little butter then cover with the remaining potato slices laying them on neatly.
Season spoon over the last of the butter then pour over the wine.
Bake at 190C/375P/Gas Mark 5 for 30 minutes until the fish and potatoes are just cooked through basting frequently with the juices in the dish.
To brown the potato slices to a rather more becoming state whip the dish
under a thoroughly pre heated grill for a few minutes.
Sprinkle with parsley and serve.

This Recipe Serves 4

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