This recipe comes from a Swedish institution called Vedholm in Stockholm.
When I was first introduced to the dish, I was amazed at the simplicity and the individual flavors enhancing the others, along with the textures.
I was also introduced to the idea of cooking fish for 10 minutes at the highest heat my oven goes up to.
Pike-perch Beaulieu adapted from Vedholm.
2 lbs pike-perch filet, or other firm white flesh fish like cod
1 stick of butter
1 cup of dry white wine
1 shallot finely minced
2 T of finely chopped parsley
2 egg yolks
1 c/100 grams of bread crumbs
salt and freshly ground pepper
Preheat the oven to 425 F/275 C.
Place filets in an oven friendly dish. Melt the butter. In a bowl combine bread crumbs with the butter, shallot, parsley, egg yolk, and salt and pepper.
Cover the filets with the mixture and then pour the wine around the filets.
Bake for ten minutes. Serve with boiled or steamed potatoes.