PERCH WITH APRICOT AND BLACK SESAME
Indulge in the sweet and savoury taste of fresh apricots and black sesame in this delightful perch recipe.
Celebrating the Short but Sweet Season of Apricots
Ah, the short but sweet season of apricots. These little orange gems have a taste that is unmatched by any other fruit, and it’s a shame that their season is so fleeting. Of course, you can always freeze some, but it’s just not the same as biting into a juicy apricot on a sunny day. That’s why I created this lovely recipe that combines a nice perch fillet with these delectable fruits. The sweet and sour taste is a hit with my family, and I’m sure it will be a hit with yours too.
Perch: A Delicate Fish That Pairs Perfectly with Sweet and Sour Flavours
First, let’s talk about perch. This freshwater fish has a light, delicate hint that pairs well with a variety of ingredients. If you can’t find perch at your local fish market, don’t worry – any white fish will do. The key is to get a fillet that is fresh and of good quality.
The Fascinating History of Apricots
Now, on to the star of the dish – the apricots. Did you know that apricots have been cultivated for over 3,000 years? In fact, the Latin name for apricot is Prunus armeniaca, which means “Armenian plum”. The apricot has a rich history, believed to have originated in northeastern China near the Russian border and eventually migrating with the country’s traders along the Great Silk Road, spreading its sweet and juicy goodness throughout the world.
A Journey with the Sun King
But it was with the Sun King that the apricot really took off in France. In the 17th century, Jean-Baptiste de La Quintinie, gardener to the greedy Louis XIV, carried out numerous plantations in the King’s vegetable garden . From the following century, the large-scale development of apricot cultivation in France was launched.
For this recipe, I like to use ripe apricots that are slightly firm to the touch. I cut them into wedges and sauté them in a pan with a bit of butter and honey. The result is a lovely sweet and sour glaze that perfectly complements the delicate perch.
The History and Prestige of Musigny
And what wine should you serve with this dish? I recommend a Musigny white wine from Burgundy.
Musigny is a legendary Grand Cru vineyard in the Côte de Nuits region of Burgundy, renowned for producing some of the world’s most exquisite white and red wines. This historic vineyard has a fascinating past that spans centuries, dating back to the mid-15th century when the buildings in Chambolle-Musigny were constructed by the monks of Cîteaux. Today, Musigny is a beloved and highly coveted wine among wine enthusiasts and connoisseurs alike, renowned for its flamboyant character and complex, seductive aromas.
The Characteristics of White Musigny
Among the wines produced at Musigny, the white variety is known for its unique and alluring bouquet of violet and almond, with hints of spices that captivate the senses. This non-sparkling white wine is made from the Chardonnay varietal, and its seductive floral aromas gradually evolve to reveal a faint butterscotch edge. The wine has density and depth, with a balanced palate and tasting notes of pear and honey that linger on the finish.
The Complexity of Making Wine in Burgundy
Making wine in Burgundy is not a task for the impatient, and the care and attention devoted to the vineyards at Musigny are testament to this. Replanting a vineyard at Musigny can be a 25-year project from uprooting the vines to producing wine, emphasizing the meticulous attention and long-term planning required to create the perfect vintage.
The Dominance of Red Wine Production
While Musigny is the only Grand Cru vineyard in Côte de Nuits that produces both white and red wines, the production of red wine dominates by over 90 percent. However, the white Musigny remains a cherished and celebrated wine for its unique and alluring character, which continues to captivate the senses of wine lovers around the world.
Easy-peasy to-prepare fish!
Finally, I want to emphasize how easy this recipe is to prepare. You can have a restaurant-quality meal on the table in less than 30 minutes. And trust me, it will be devoured even faster than that. The combination of juicy apricots, flaky white fish, and a sweet and sour glaze is simply irresistible. So next time you’re at the market and see a basket of ripe apricots, grab them and give this recipe a try. And don’t forget to uncork a delicious bottle of Musigny white wine to make the meal complete…
Celebrating the Legacy of Apricot in Cuisine
If you like this gorgeous fruit, you may indulge in these lovely recipes :
Melon and apricot gazpacho or apricots with roquefort cream!
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Happy cooking and bonne dégustation!
Sixtine ;)
PERCH WITH APRICOT AND BLACK SESAME
Ingredients
- 4 perch fillets
- black sesame
- olive oil
- 16 apricots pitted and cut in half
Instructions
- Preheat your oven to 180 °C.
- In an oven-proof dish, place the fillet and cover them with the apricots.
- Sprinkle some sesame seeds and drizzle with olive oil.
- Put in the oven for 25 minutes.
- It’s ready!
Notes
