Pike with tomato fondue
Instructions
07177 LUCIO with TOMATO SAUCE and ROSEMARY BUTTER INGREDIENTS for 4 PEOPLE 4 steaks of Pike about 150 g each, 200 g butter, 800 g of fennel with its Green, 4 ripe tomatoes, 2 dl of oil first pressing, 1 sprig of Rosemary, salt and pepper.
In a pan melt the butter.
Gently Sauté fennel sliced finely.
Carefully place the fish salted and peppered.
Cover the Pan and bake for 13 minutes in the oven at 180° In a saucepan melt gently in oil the tomatoes for 8 minutes, pass them in the mixer, keep warm.
Meanwhile prepare the Rosemary butter, melt the Rosemary in 150 g butter noisette.
Cover the bottom of each dish with tomato fondue.
Lay the fillets of Pike with their vegetables slightly al dente.
Sprinkle with Rosemary butter and serve immediately.
