Pike Alsatian Way
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 pike (approx. 2.5 kg)
- 150 g shallot (s)
- 150 g butter
- 400 g whipped cream
- 200 ml white wine (Alsatian Riesling)
- 1 bunch parsley, smooth, chopped
- salt
- Pepper, whiter
Print Recipe
Pin Recipe Instructions
- Prepare the (preferably self-caught) pike ready for the kitchen (i.e. scale, gut, remove gills, leave the head in place). Salt inside and outside and cover and put in a cool place for a while.
- Peel shallots and dice very finely. Salt, pepper and knead with the butter.
- Place the pike in the oven`s juice pan and spread the shallot butter thickly on the back. Cook pike in the preheated oven on the second shelf from the bottom at 200 ° C - 225 ° C (gas level 3-4). Mix the cream and Riesling. After about 15 minutes, pour half of it over the back of the fish with a large spoon. After 5 minutes pour the juices and cream over the fish and continue to fry. Pour over or add the cream mixture at short intervals.
- When the pike is almost done after 40-50 minutes, turn on the strongest top heat and slide the juice pan into the top bar. Bake for another 5 minutes.
- Place the pike on a well-warmed plate. Whisk the sauce in the juice pan and add the rest of the cream or some more wine. Sprinkle with chopped parsley and season again if necessary.
- Serve with mashed potatoes or butter noodles and lettuce. Serve with the rest of the chilled wine of the same variety.
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