Steam pike (brocket ai beurre blanc)

4 servings


Put the pieces of fish in a cold decoction so that they are half closed by them, bring to a boil and cook over a low heat for 20 minutes. At the same time, while the fish is cooking, prepare a sauce. To do this, put wine, 3 tbsp. spoons of decoction, in which fish, onions are added and cook everything until the liquid is boiled out to 1/5 of the original volume. Then add in small portions, stirring continuously, butter and cream pre-softened with a fork. At the same time, you need to make sure that the sauce does not boil (it is best to add butter and cream to the boiled wine in a water bath). Beat until the oil rises and foam forms. Salt to taste. Put the fish on a dish, pour with sauce and immediately serve with boiled potatoes. If white dry wine is served to the pike, then it should be the same variety as the wine on which the sauce was prepared.