For 6 people
For 6 people
Start by rinsing the pikeperch fillets and patting them dry with paper towels. Then peel and chop the shallots.
In a sauté pan, melt the butter and brown the shallots. Then add the pikeperch fillets and season with salt and pepper.
Then pour in the wine and add the tarragon. Cover the pan and cook over high heat for about 4 to 5 minutes.
Remove the fillets with a slotted spoon and place them on a platter, keeping them warm.
Reduce the cooking juices over high heat while stirring constantly. Then add the cream and mix well.
Let it heat for a few more minutes, then gently add the egg yolk, whisking it to prevent it from cooking.
Cover the pikeperch fillets with the sauce and serve.
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