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Pike braised with red wine
1 serving
cut the peeled pike into fillet (with skin and costal bones), cut into portions and dispense with the addition of red wine, chopped into rings of onions, carrots, celery, aromatic greens, salt, butter and fish broth. separately prepare a white fish sauce (on the juice after fish admission). season the sauce with red wine and butter. When serving, put the fish on a dish, lay a side dish of boiled crushed potatoes and boiled mushroom hats and pour over the sauce.
cut the peeled pike into fillet (with skin and costal bones), cut into portions and dispense with the addition of red wine, chopped into rings of onions, carrots, celery, aromatic greens, salt, butter and fish broth. separately prepare a white fish sauce (on the juice after fish admission). season the sauce with red wine and butter. When serving, put the fish on a dish, lay a side dish of boiled crushed potatoes and boiled mushroom hats and pour over the sauce.
pike - 214 g, butter - 10 g, sweet red wine - 10 g, fish broth - 100 g, carrots - 7 g, celery - 5 g, potatoes - 147 g, fresh mushrooms - 73 g, flour - 5 g, greens - 4 g, salt - 2 g
