< Back

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! 🐟🍋

Last news

Butternut Farcie au Veau Haché, Cumin et Mozzarella

Filet Mignon aux Champignons et Sauce au Poivre Vert (4 personnes)

À la découverte des vignobles coups de coeur de vos cavistes

Simon AUST Cavavin Laval Domaine de La Dournie : Le Château de La Dournie est un domaine que j'apprécie beaucoup, situé sur les jolis coteaux de Saint-Chinian. Le domaine est très agr...