Clean the pike inside
and out. Put salted water, pepper, herbs, onion, celery, carrot,
lemon and the white wine into a fish kettle, then let it boil for a
quarter of an hour. When the cooking liquid is reduced, add the pike,
carefully placing it in the fish kettle, then leave it to cook for
about half an hour.
Drain the fish,
arrange it upon a long oval-shaped plate and serve it with the