- 6
Ingredients
- 2 pikes (about 13/4 pounds each, scaled and cleaned)
- 2 onions, peeled and chopped fine (3/4 cup)
- 6 to 8 shallots, peeled and chopped fine (1/2 cup)
- 1 clove garlic, crushed, peeled and chopped fine (1/2 teaspoon)
- 2 carrots, peeled and chopped fine (3/4 cup)
- 1/4 cup chopped parsley
- 1 bay leaf broken into pieces
- 1/4 teaspoon thyme
- 1/4 teaspoon whole black pepper, crushed fine (this can be done with a rolling pin)
- 11/2 teaspoons salt
- 1 bottle (11/2 pints) good dry red wine (Beaujolais, Macon, Corbières, etc.)
- 4 tablespoons (1/2 stick) sweet butter, softened
- 11/2 teaspoons anchovy paste (or about 6 fillets in oil, mashed)
- 1 teaspoon cornstarch
Preparation
Step 1
Place the onions, shallots, garlic, carrots, parsley, bay leaf, thyme, pepper, ½ teaspoon of the salt and the wine in a heavy saucepan (not aluminum because of discoloration). Bring to a high boil and continue to boil for about 15 minutes, until the liquid has reduced to half.
Sprinkle the fish, inside and outside, with the remaining salt and rub with 1 tablespoon of butter. Place in a baking dish, pour the wine mixture and 1 cup of water over the fish. Cover with waxed paper. Bring to a boil on top of the stove, and place in a 425° preheated oven for about 15 minutes.
Pour the juices into a saucepan, place over a high heat and reduce by about 1/3 (about 3 to 4 minutes). Meanwhile, combine the remaining butter, the anchovy paste and the cornstarch. Add to the wine mixture and whisk well with a wire whisk. Bring to a boil; take off the heat immediately. Pour the sauce over the fish. Serve immediately.