Pike in Meursault

By corlear

Le dos de Brochet au Meursault

Ingredients

• For the Garnish (optional):
• 1 pike, weighing 3-3 1/2 pounds
• 4 ounces salt pork, blanched
• 1/4 bottle old Madeira
• 2 tablespoons Cognac
• salt
• freshly ground pepper
• flour
• 6 ounces sweet butter
• 2 cups Meursault (white Burgundy)
• 1 cup heavy cream
• 4 pastry cases made of Puff Pastry (Pâte Feuilletée)
• 4 Pike Quenelles
• 12 crayfish tails à la Nantua
• truffles

Details

Servings 4

Preparation

Step 1

Fillet the pike, removing the skin and bones. Lard the fillets with the salt pork and marinate for 6 hours in Madeira, Cognac, salt and pepper.

Pat dry with paper towels. Heat the butter in a heavy frying pan; sauté the fillets. Transfer to a buttered flameproof serving dish. Pour the Meursault over and cook for 8—10 minutes in a 300° oven.

Transfer to a serving platter and keep warm. Reduce the sauce to about 1/4 of its volume over brisk heat, add the cream and cook for about 5 minutes over low heat.

Adjust the seasoning and pour the sauce over the fillets.

Garnish, if you like, with pastry cases filled with crayfish à la Nantua and Pike Quenelles flavored with truffles.