Pike in Green Sauce

http://www.luxembourg.co.uk/recipes.html#Pike%20in%20Green%20Sauce

It is always best to soak the fish for twenty four hours in fresh water, changing occasionally.

For 4 persons.

Ingredients:

• 1 pike (1-1½ kilos)
• 1 bayleaf, and some peppercorns
• 1 carrot, 1 onion, and some celery
• Riesling

For the sauce:

• 50 gr. Butter
• 1 handful sorrel and chervil
• a bunch of parsley and some chives, pepper and salt
• ¼ litre sweet cream

In order to serve the fish whole, a large fish kettle or something similar is required.

Instructions:

• Boil the vegetables and spices for 45 minutes to produce a stock to which a glass of Riesling should be added.
• While this is being done, clean and descale the fish.
• Put the stock in the fish kettle, and place the fish on the riddle therein.
• Bring to the boil and continue to cook, with the lid on, for about an hour.
• During this time butter a casserole and lightly cook the sorrel and chervil on a low heat.
• Pour in half a cup of stock, add the cream and boil for a short time. Add salt and pepper to taste.
• Lay the poached fish on a pre-heated plate. Mix the freshly chopped parsley and chives into the sauce, and immediately pour it over the fish.
• Serve with boiled potatoes and a green salad.

A fine Luxembourg Riesling should accompany this dish.