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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
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.