Stewed white pike
Instructions
Chop together onions 200 g, 4 carrots, 2 celery sticks, 2 Sage leaves and sauté in a pan with 40 g of butter, sweet flame.
Add to sauce a Pike of 700 g in weight, cleaned, washed, drained, dried and dusted with flour.
Roast it from all sides, add salt, pepper, sprinkle with 25 cl of dry white wine and let simmer for 1 hour, adding with a little wine, if necessary.
Serve the fish on a hot plate, sprayed with the broth sifted.
Ingredients and dosing for 4 persons
- 200 g of scallions
- 4 carrots keep
- 2 ribs of celery
- 2 leaves sage
- 40 g of butter
- 1 700 g pike
- Flour
- Salt
- Pepper
- 25 cl of dry white wine