The dish comes from Freddy Giradet, the brilliant Swiss chef, and is one of my favorite fish recipes. Once you get down to it, you will find that it is easier to prepare than it might sound.
Chop the shallots. Chop the tarragon.
For the red wine sauce, sauté half of the chopped shallots in a small saucepan with 20 g butter. Pour on the red wine and the fish stock. Add the sugar lump and reduce the whole thing by three quarters. Pass through a sieve and set aside.
For the foam sauce, reduce the white wine and the remaining shallot by half in a small saucepan. Also sieve and prepare.
Put a small saucepan with the white wine and shallot reduction on a low flame. Add the two egg yolks and the double cream and whisk very slowly with the whisk - the heat should never get so high that you can no longer touch the bottom of the casserole with your hand (or do the whole thing in a water bath). When the liquid starts to get foamy, add 40 g of butter while beating constantly. Season to taste with salt, pepper and cayenne pepper and stir in half of the tarragon.
Heat the boiled down red wine and fold in 40 g of butter with a whisk (this is best done with a latte whip or something similar).
Season the St. Pierre fillets with a little salt and pepper and fry them in a hot, non-stick pan for about 1 1/2 minutes on each side.
Pour a mirror of the red wine sauce into a preheated plate, place the St. Peters fish fillet on top of it in the middle of the plate and cover it again with the foam sauce and sprinkle with the remaining tarragon.
A small dollop of fresh spinach and small potatoes or simply enjoy it solo with a baguette goes well with it.
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