Vol-au-Vent de Pintade aux Champignons
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Speciality of the Loire Valley: Pike in white butter sauce
Let yourself be tempted by a typical dish from the Loire Valley with a pike in white butter sauce accompanied by Domaine des Fines Caillotes AOP Pouilly-Fumé 2018.Pike in white butter sauce
Ingrédients
- For 4 people
- 1.5 kg of pike
- 3 shallots
- 20 cl of regional Muscadet
- 10 cl wine vinegar (white)
- 200 grams of semi-salted butter
- 1 bouillon cube
Présentation
- 1Prepare the pike by emptying, scraping and cleaning it.
- 2Poach the pike for 30 minutes with the stock without boiling it.
- 3Finely chop a few shallots.
- 4Place them in a saucepan with the vinegar and wine and reduce until dry (i.e. there is no more liquid in the pan).
- 5Cut the butter into cubes and add it to the pot of shallots.
- 6Whisk the mixture of butter, shallots, wine and vinegar in a bain-marie and add pepper.
- 7Remove the pike from the stock.
- 8Remove the skin of the pike, present it on a dish and garnish with parsley branches.
- 9Place the beurre blanc in a small bowl and serve it separately.
Taste a pike in white butter accompanied by Pouilly-Fumé from the Domaine des Fines Caillotes. With a very expressive nose and notes of citrus and exotic fruits, it will harmonise perfectly with the pike for a guaranteed pleasure! 🐟🍋
