Pike with Butter Sauce

Servings: 6

Author:

French [/cuisines/french/]

Fish & Seafood [/ingredients/fish-seafood/] Pike [/ingredients/fish-seafood/pike/]

Instructions

1 Place all the court bouillon ingredients in a large poaching pan or fish kettle,
cover with a lid and bring to the boil, then simmer for 25 minutes.
2 Prepare the pike: gut and clean it well under running cold water, and cut off
the fins and tail, and, if you must, the head. (You can always ask your
fishmonger to do this.)
3 Carefully add the pike to the court bouillon in the fish kettle, bring to a very
gentle simmer and cook for 30 minutes. Remove from the heat and allow the fish
to rest in the court bouillon while you make the beurre blanc, after first
taking 200 ml of the liquid to use in it.
4 Simmer the shallots, court bouillon and lemon juice in a frying pan until
reduced by half. Add small knobs of the butter and mix constantly with a balloon
whisk over a medium heat until all the butter is absorbed and you have a creamy
glossy sauce. Do not boil.
5 Lift the pike out of the fish kettle, drain and garnish with parsley. Serve the
sauce separately.