Ricetta 12 - Pike with Mousseline Sauce - Colette's kitchen delights - by Graziella Martina

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           Pike with Mousseline Sauce
(serves 3)

1  pike (about 800g in weight)
a few peppercorns
a handful of kitchen salt
1  bunch of mixed herbs
1  onion
1  stick of celery

1  carrot
½ litre  dry white wine
the juice of half a lemon
1  small glass of vinegar
2 litres  water
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 mousseline sauce.
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