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Poached Yellow Pike with Chives
| Poached Yellow Pike with Chives |
Makes 4 servings
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Ingredients
2 carrots, peeled and minced
1 large onion, minced
3 shallots, minced
1 bouquet garni, consisting of 1 bay leaf, 2 sprigs thyme, 1 stalk celery and 1/2 bunch flat-leaf parsley
1 cup Muscadet
1 cup water
salt and freshly ground white pepper
2 pounds yellow pike fillets
1/2 cup heavy cream
2 tablespoons unsalted butter
2 bunches chives, finely chopped |
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Preparation
Combine carrots, onion, shallots, bouquet garni, wine, water, salt and pepper in a non-aluminum saucepan and boil for 20 minutes. Let cool.
Place fish fillets in cooled bouillon and bring to a gentle simmer. Poach for 8 minutes. Remove fish from liquid and keep warm. Bring liquid to a boil; continue to boil until reduced by half.
Add cream and oil for an additional 6 minutes. Strain through a fine sieve into another saucepan, pressing down on the solids to extract as much flavor as possible.
Whisk in butter and chives over low heat. Spoon sauce over fish and serve at once.
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