Pike in Court-Bouillon with Nantaise Sauce

Ingredients

For 4 servings

• •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

Method

1. 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. 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. 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. 4.Serve the fish with the sauce and steamed potatoes.