1. White butter Pike

    White butter Pike

    Ingredients for 4 people:
    1 beautiful Pike about 2 kg.
    Short broth.
    6 shallots in Cannes.
    2 glasses of Chardonnay vinegar.
    500g of salted butter.
    Salt, pepper, 2 lemons and parsley branch.
    well empty and rinse the Pike and poach it in the Court Bouillon.
    Reduce menu minced shallots with the Chardonnay vinegar.
    Cool and do a water bath with half-salted, slightly softened butter that is added by Hazelnuts.
    Mix well with a whisk until obtaining a cream.
    Pepper and serve as an accompaniment to the Pike.
    Present Pike on a flat fish, surrounded by lemon into slices and parsley in branch.
    Serve with a nice Chardonnay des Côtes du chambered Jura.

    Product 2 of 28

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