Pike in Red Wine

By corlear

Brochet au Volnay
Naturally, any wine used in Burgundy is bound to be one of the great local vintages. The Volnay, in which this pike was prepared at the Hôtel de la Poste, is an excellent red Burgundy. At home in California we like to use our local wines, and a good Pinot Noir, we find, can hold its own with any good red wine of Burgundy.

Ingredients

• For the fish:
• 2-lb pike
• 1/2 onion, chopped
• 1/2 carrot, chopped
• 1 clove garlic, chopped
• 4 shallots, chopped
• 1/2 tsp salt
• pepper
• 1/4 tsp peppercorns
• 1 bottle Volnay (or a domestic red Burgundy)
• For the butter sauce:
• 1 tbsp minched shallots
• 1 tbsp red wine vinegar
• 3/4 cup sweet butter
• 1/4 tsp salt
• 1/8 tsp pepper
• For presentation:
• watercress

Details

Servings 2

Preparation

Step 1

Fish:
1. In long fish kettle put: ½ onion, chopped, ½ carrot, chopped, 1 clove garlic, chopped, 4 shallots, chopped, ½ teaspoon salt, and ¼ teaspoon peppercorns.

2. Add: 1 bottle Volnay (or a domestic red Burgundy) and 1 quart water. Bring to a boil, and simmer for 12 minutes.

3. In the liquid place a 2-pound pike, ready to cook, with head add tail intact. Reduce heat, cover kettle, and poach the fish for 15 minutes.

Butter Sauce:
Into small saucepan put: 1 tablespoon minced shallots, 1 tablespoon red wine vinegar, and ¾ cup sweet butter. Season with ¼ teaspoon salt and ½ teaspoon pepper.

Presentation:
Just before the pike is ready to be served, stir the butter mixture over the high heat with a wooden spoon until butter is melted and sauce is boiling. Transfer pike to a warm serving dish. Garnish with watercress and serve the hot butter sauce on the side.