- 1 pike (approx. 1.5 kg)
- sea salt and freshly ground black pepper
- bouquet of beautiful
- 1 tbsp red wine vinegar
- 2 bulbs
- 50 ml of white wine vinegar
- 50 ml of white wine
- 200 g butter
- 3 sprigs of parsley
Clean and gut the pike. Prepare a flavorful broth with water, salt, pepper, bouquet garni, and a tablespoon of red wine vinegar. Heat the broth and poach the fish, allowing 10 minutes per 450 g of weight. For the sauce, finely chop the onions and cook them in a pan with white wine and white wine vinegar until the liquid completely evaporates. Gradually add cold butter, cut into pieces, stirring constantly so the sauce remains smooth and the butter doesn’t brown. Season with salt and pepper. Place the cooked pike on a serving dish lined with a napkin, remove the skin, and garnish with parsley sprigs. Serve with boiled potatoes and beurre blanc sauce.
Clean and gut the pike. Prepare a flavorful broth with water, salt, pepper, bouquet garni, and a tablespoon of red wine vinegar. Heat the broth and poach the fish, allowing 10 minutes per 450 g of weight. For the sauce, finely chop the onions and cook them in a pan with white wine and white wine vinegar until the liquid completely evaporates. Gradually add cold butter, cut into pieces, stirring constantly so the sauce remains smooth and the butter doesn’t brown. Season with salt and pepper. Place the cooked pike on a serving dish lined with a napkin, remove the skin, and garnish with parsley sprigs. Serve with boiled potatoes and beurre blanc sauce.
