Pike in blanquette
Instructions
Clean the Pike, wash it, cut it to pieces rather large, dry and lightly sprinkle with flour. In a saucepan melt the butter and leave when it became Golden lay the fish slightly. Do Brown the pieces evenly on both sides, add sliced mushrooms quite thin, adjust salt and pepper. Simmer, low heat, for about 20 minutes. Meanwhile, in a small bowl mix the egg yolks with the cream and salt in moderation. Dropped the Pan, pour the egg cream on the fish, put back on the fire and let heat to minimum heat because the sauce must not stick to the bottom, let alone losing her creamy smooth. Arrange the fillets on a warm serving dish, cover with the sauce and serve. Accompanying wines: Oltrepò Pavese Riesling Renano D.O.C., Valle Isarco Müller-Thurgau DOC, Collio DOC Ribolla Gialla.
Ingredients and dosing for 4 persons
- 1 pike from 1000 g
- 200 g of mushrooms
- 50 g of butter
- Flour
- Salt
- Pepper
- For the sauce:
- 2 egg yolks
- 20 cl of cream
- Salt