Pike white butter
Instructions
Clean the fish, wash it and dry it.
Add salt and Pepper Pike internally and also gently twist and a slice of onion, a tuft of parsley and a clove of garlic.
Add salt and pepper.
Leave In a pan melt the butter in a double boiler and then spennellatelo on the fish.
Place Pike in a baking dish and cook in a preheated oven at 180 degrees for half an hour flooding every 5 minutes with the remaining melted butter kept warm in a double boiler.
Meanwhile prepare the beurre blanc.
Very finely chop the shallots, put them in a saucepan with the vinegar and wine, and then reduce to medium-high heat until the liquid has evaporated.
Withdrawn from the fire and start to add the butter little by little flapping briskly with a whisk.
Every time, after adding the butter, put the pan back on the heat for a few seconds in order to keep the sauce warm.
Do not keep on the fire too long, otherwise the sauce instead of bind divides.
When you have exhausted the amount of butter to the sauce, add the juice of half a lemon to colander filtered, adjust salt and freshly ground pepper.
Serve the Pike with the sauce separately.
Accompanying wines: Oltrepò Pavese Riesling Renano D.
O.
C.
, Orvieto Classico DOC, Fiano Di Avellino DOC.
Ingredients and dosing for 4 persons
- 1 pike from 1000 g
- 40 g of butter
- 1 onion
- 1 clove of garlic
- 1 sprig of parsley
- Salt
- Pepper
- For the sauce:
- 200 g of butter
- 3 shallots
- 1 tablespoon of white wine vinegar
- 1 tablespoon of dry white wine
- 1/2 lemon
- Salt
- White pepper