Main Course
Lorraine pike
Discover a regional specialty with the recipe for Lorraine pike!
20 min
Prep time
105 min
Cook time
4
Servings
Medium
Difficulty
2h5
Total time
Court-bouillon
Cooking method
Ingredients
Instructions
-
1
In a fish pot, pour 2 liters of water, the herb bouquet, one carrot, one laurel leaf, one thyme sprig, half a glass of vinegar, 2 onions, and 30 cl of Riesling. Let it reduce on low heat for 1 hour. Allow to cool. Place the pike in the fish stock and reheat for 35 minutes. Once cooked, leave the pike in the fish stock for at least 2 hours to infuse the flesh. Remove the pike, drain, gut by removing the fins and spine, then cut into 4 fillets lengthwise from the fish. Clean and slice your 3 carrots finely, season with salt and pepper. Serve the fillets on a bed of carrots, and squeeze half a lemon over them.
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