Difficulty: 2/5
Gut and rinse the colinots under cold water.
Peel and finely chop the gray shallots.
In a baking dish, arrange the fish, season with salt and pepper. Scatter over the chopped shallots and pour in the Chablis.
Preheat the oven to thermostat 5/6 (180°C). Bake for 15 minutes once hot.
Using a slotted spoon, transfer the fish to a warm serving platter. Strain the cooking juices through a fine sieve into a saucepan.
Reduce the juices over medium heat to about 4 tablespoons.
Briefly warm the serving platter in the oven.
Whisk the butter into the reduced sauce until emulsified, season with salt and pepper, and serve in a sauceboat. Garnish the fish with chervil sprigs and bring to the table.
Pro tip: This recipe works beautifully with other white fish like cod or sole.
Joëlle's take: A simple, budget-friendly family favorite.
Recommended pairing: Chablis, naturally!
