Michelin star chef at 28 years of age, we introduce Chef Mathieu Pérou

blood clots along the spine with a nail brush and a toothbrush. Dry the fish. Fillet the fish then remove the bones of the filets. Wax the zander with butter and season with guerande flower sea salt. Grease the baking paper and wrap the zander inside. Grease the work area, the rolling pin and spread the clay in a square shape (20 cm by 20 cm). Keep 1mm thick. Put the zander in the middle and fold the clay onto the zander. Seal the edges well by pressing with your fingers. Leave to rest for a few hours while the clay freezes. Decorate the clay using the edge of a knife, then put in the oven. Let cook for about 10 minutes at 130° then leave to rest for 10 minutes. Once cool break the clay crust. Gently take the zander out and dress it.

Vegetable Garden

Ingredients

2 sliced leeks

½ chopped onion

1 chopped shallot

300g spinach

1 bunch of flat leaf parsley

1 bunch of parsley

1 bunch of dill

Preparation

In a saucepan sweat the onion, shallot and add the leeks. Let them cook with a little water to keep the colour. Add the chopped spinach and chopped nettles (optional) and cook them a little. Remove from the heat, then add the chopped herbs.

The content of this media represents the author’s point of view only and is the sole responsibility of the author. The European Commission is not responsible for any use that may be made from the information contained herein.

White Butter Sauce

Ingredients

2 large grey shallots

10cl wine vinegar

80g cream

300g semi salted butter

Preparation

Finely chop the shallots and make them sweat without coloration for 2-3 minutes. Add the vinegar and reduce almost to dry. Add the cream and bring to a simmer. Over very low heat, mix the butter in gradually.