Suprême of Pike Dijonnaise

By corlear

Suprême de Brochet Dijonnaise (C. and R.)

Ingredients

• fine pike fillets
• pork fat
• finely chopped shallots
• 2 or 3 small bouquets garnis (parsley, thyme, bay leaf)
• salt
• pepper
• cognac
• Madeira
• white wine
• butter
• sliced mushrooms
• 2 tbsp. fresh cream
• 2-3 pieces of butter

Preparation

Step 1

Remove the fillets, without bones, from a fine pike, and then remove the skin. Stud them with pork fat as you would a beef fillet and let the fillets marinate 1—2 days at most with finely chopped shallots, 2 or 3 small bouquets garnis (parsley, thyme, bay leaf), salt, pepper, cognac, Madeira, and white wine.

Heavily butter a baking dish, lay in the fillets, surround them with sliced mushrooms, pour in the marinade and seasoning, and cook about 20 mm. in a rather hot oven, basting frequently. The fillets should be golden brown. Add 2 tbsp. fresh cream and 2 or 3 pieces of butter. Serve hot.