Monday, July 21, 2008

Pike in Green Sauce

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

For 4 persons.

  • 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.

  • 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.

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