Pike Fillet with Red Butter Sauce and Leek Vegetables

For the butter sauce, first boil the red wine with salt, bay leaf and pinch of sugar. Finely chop the onions, rinse them under hot water, add them and let them slowly boil down. Once the wine has boiled away, add fish stock or soup and boil down again. Just before serving, stir in the ice-cold butter pieces, but do not allow to boil down. Season the pike fillets with salt and lemon juice and let them stand for a while. Place in a well-buttered pan or dish, add a little white wine and cook in a preheated oven at 200 °C for about 8 minutes. Meanwhile, cut the leeks into even rings and wash them well. Steam in a hot pan with a little water and a pinch of salt, covered, for about 5 minutes until soft. Finish with a little cream or butter. Arrange leek and prepared red butter sauce side by side on plates and place the pike fillet in the middle.

Preparation Tip:

The pike fillets can also be steamed in a steamer insert over a fairly flavorful broth, covered, for 7-8 minutes.

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