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La pôchouse

Australian Gourmet Traveller recipe for La pôchouse

By Jacques Reymond & Steven Nelson
  • Serves 6
  • 30 mins preparation
  • 25 mins cooking
La pôchouse
La pôchouse

"This dish is from our family village, Cuiseaux, where it's generally done with some local river fish, such as perch, eel or sandre. We use oven-baked hapuku with mushrooms, bacon, sweet white onions, sorrel and natural cooking juices," says Edouard Reymond.


  • 2 tbsp grapeseed oil
  • 60 gm butter, coarsely chopped
  • 250 gm large button or field mushrooms, cut into 1cm-thick slices
  • 2 white onions, thickly sliced
  • 100 gm rindless smoked bacon, cut into batons
  • 3 fresh bay leaves
  • 3 garlic cloves, crushed
  • 6 skinless hapuku fillets (about 200gm each)
  • 350 ml chardonnay, at room-temperature
  • 100 ml extra-virgin olive oil
  • 1 bunch sorrel, trimmed
  • 125 gm sour cream or fromage blanc


  • 1
    Preheat oven to 180C. Heat a roasting pan over medium heat, add grapeseed oil and 20gm butter, stir until melted, add mushroom, onion, bacon, bay leaves and garlic and stir occasionally until fragrant and onion is tender (8-10 minutes). Place fish on top, season to taste and bake for 6 minutes, then pour wine over and bake until cooked through (6-8 minutes). Remove fish, set aside and keep warm. Strain cooking liquid into a small saucepan (reserve solids), add 20gm butter and stir to melt, add oil and lemon juice and whisk to combine.
  • 2
    Meanwhile, heat remaining butter in a saucepan over medium-high heat until sizzling, add sorrel and stir until wilted (20-30 seconds).
  • 3
    To serve, spoon mushroom mixture onto plates, top with fish, pour sorrel butter over, dollop with sour cream, spoon sauce over, scatter with watercress and season to taste.


This recipe is from the July 2012 issue of Australian Gourmet Traveller.
Drink Suggestion: 2010 Shelmerdine Chardonnay, Yarra Valley, Vic. Drink suggestion by Edouard & Nathalie Reymond

  • Author: Jacques Reymond & Steven Nelson