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Pike in Broth Recipe

Serves/Makes: 6 - 8

Ingredients:

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:

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

Main Ingredient: Pike
Preparation Method: Poached/Simmered

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