2021 Tour de France - Stage 9: Cluses to Tignes
Today, the riders head from Haute-Savoie to Savoie in the Rhône-Alps. The stage ends in the town of Tignes which is a lovely little mountain resort town on the banks of Lac Chevril. Today’s dish is inspired by a group of four lakes famous for their variety of fish offerings. While the traditional recipe calls for freshwater fish, I got my hands on some good looking red snapper. This is such a simple preparation that leads to a beautiful, delicate, juicy, flavorful dish.
Poissons des Lacs au Four
from French Regional Food, Joël Robuchon
Thin fish fillets (use whatever looks best, I used snapper)
Olive oil
Butter (softened)
Dry white wine
Preheat the oven to 415. Put a teaspoon of oil in the bottom of a pan and place fish, skin-side down. Drizzle with more olive oil to coat. Season with salt and pepper. Dot the fish with some butter. Pour some wine into the side of the pan (not over the fish flesh), until it comes half-way up the fillets.
Cook in the oven for about 10-12 minutes, basting half way through. Serve and drizzle with the pan sauce.
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Copyright 2021, Brendan McCann, All Rights Reserved.
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