Pike beer cream
Instructions
INGREDIENTS for 8 PERSONS 100 g shallots, a Pike from 3 kg clean, 25 cl of dark beer, 150 g of butter, a Laurel leaf, a sprig of fresh thyme, 50 cl of fresh cream, 4 tablespoons chopped parsley, salt and pepper.
Peel and mince the shallots; Rinse and clean the Pike.
In a saucepan pour the beer, half the butter, shallots, thyme, bay leaf, salt, and pepper; bring to a boil, immerse the fish, cover and simmer for 15 minutes fresh focus.
Turns the fish and continue cooking for another 25 minutes, soft focus.
Prelevatelo, hold aside on a plate to warm service and cover with a sheet of aluminum foil.
Pour the lemon juice in a saucepan, add the cream, stir and let it reduce and thicken for 5 minutes.
Download Pike fillets, clean them from thorns and from the skin and keep aside to warm.
Pass sauce strainer, reheat when ready to fire, then add, little by little, the remaining butter into small pieces.
Put the fish fillets on individual plates, wet your hair with warm sauce and sprinkle with parsley.
