Filets de perche au Chambertin

You can make this with any fish, but perch is especially good prepared in this way. Believe it or not, I cooked this dish for eighteen of Burgundy’s most noted chefs at the Hotel de la Cloche at Dijon. They ate it happily under the glare of the French press and TV cameras, not to mention a BBC television crew (we were filming a programme at the time, so the filmers were being filmed too – quite bizarre).

Anyway, they ate it all, though one chef said he preferred his Gévrey Chamberti