Pike in Court-Bouillon with Nantaise Sauce
- Total time
- 1 h 20
- servings
- 4 servings
- Dish type
- Basic recipe
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Prep
40 min
Cook
40 min
Total time
1 h 20
Ingredients
Ingredients
- 1 1 pike, 1.2 kg, gutted and cleaned
- 2 l 2 l water
- 10 cl 10 cl vinegar
- 1 1 onion
- 1 gousse 1 clove garlic
- 1 1 carrot
- 1 1 stalk celery
- 1 1 bouquet garni (thyme, bay leaf, parsley)
- 4 4 shallots
- 10 cl 10 cl wine vinegar
- 200 g 200 g butter
- pepper
- salt
- pepper
- salt
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Method
- 1
Prepare the court-bouillon: wash and thinly slice the vegetables. Pour the vinegar into the water and add the bouquet garni, the vegetables, salt, and pepper. Boil for 30 minutes, then let cool.
- 2
After cleaning the fish, immerse it in the cold court-bouillon. It is preferable to use a fish kettle to keep the pike intact. Bring to a boil and let cook at a gentle simmer. Allow 15 minutes of cooking per pound of fish.
- 3
To make the sauce: melt the chopped shallots in the vinegar and let reduce over low heat until the liquid has almost evaporated. Whisk in the diced butter using a whisk to obtain a smooth sauce. Adjust the seasoning.
- 4
Serve the fish with the sauce and steamed potatoes.
Source : marmiton
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