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Serves/Makes: 6 - 8

Ingredients:

• 1 (4-pound / 1.8-kg) whole pike
• 16 to 20 cups (4 to 5 L) fish stock
  Presentation:
• Parsley
• Lemon

How to cook:

• Prepare and heat fish stock.
• Scale, clean and remove gills from pike cut off fins.
• Leave head and tail on, as they are part of the spectacular presentation of this dish.
• Wash fish, making sure to remove any silt.
• Blood, all along backbone must be scraped off.
• Arrange pike into a fish-kettle (or a very large casserole), cover fish with lukewarm fish stock.
• Bring to a boil.
• Lower heat, but fish stock must simmer.
• Laddle out any foam.
• Cover fish-kettle or casserole and poach fish for 20 minutes.
• Meanwhile, prepare buttery sauce.
• To serve, delicately remove pike from fish stock.
• Using a small, sharp knife, skin fish leaving heat and tail intact.
• Transfer hot fish onto a large serving plate.
• Decorate with parsley and lemon.
• Pour buttery sauce into a sauce-boat.
• Serve immediately.

Buttery Sauce Ingredients:

• 1 tablespoon (15 g) butter
• 2 tablespoons (30 mL) minced green onions
• 4 ounces (125 mL) dry white wine
• 8 ounces (227 g) unsalted butter
• Salt and pepper

Buttery Sauce Preparation:

• Melt tablespoon (15 g) butter into a casserole.
• In melted butter, just soften green onions, for approximately 4 minutes.
• Pour in dry white wine higher heat and boil until reduced by 2/3rds.
• Lower heat to low.
• Slowly stir in unsalted butter.
• It is essential, to get a nice sauce, to slowly add unsalted butter, whipping, until foamy.
• Salt and pepper, to taste.
• In order to get white, green onion melted butter, do not boil.

This recipe for Pike in Broth serves/makes: 6 - 8

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Main Ingredient: Pike
Preparation Method: Poached/Simmered