Pike in Butter Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pike weighing approx. kg, bouquet garni (bay leaf, thyme, parsley)
- 2 tablespoon vinegar (red wine vinegar)
- 2 shallot (s)
- 2 tablespoons roots (root vegetables), finely chopped
- 50 ml vinegar (white wine vinegar)
- 50 ml wine, Muscadet de Loire
- 3 sprigs parsley
- 1 sprig tarragon
- 200 g butter, salted, ice cold
- Black pepper from the mill
- sea-salt
Print Recipe
Pin Recipe Instructions
- This dish comes from the Loire and is traditionally made with a Loire pike.
- Boil about 2 liters of water with salt, pepper, bouquet garni, the root vegetables (carrot, celery, parsley root) and the red wine vinegar and cool slightly (the liquid should simmer). Let the ready-to-cook pike steep in the brew. You calculate about 20 minutes per kilo of fish.
- While the fish is cooked, peel and finely chop the shallots and cook with the white wine vinegar and Muscadet until the liquid has almost evaporated. Then gradually incorporate the ice-cold butter in small flakes, season with pepper.
- When the pike is done, remove it from the brew, peel off the skin (work quickly!) And place on preheated plates, sprinkle with finely chopped parsley and tarragon.
- Serve with the potatoes cooked in bouillon and the butter sauce.
- A Muscadet de Loire goes well with it - of course!
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