German cuisine · Fish & Seafood

Pike in Cream Sauce

Pike fillet poached in stock and served with a silky cream sauce of shallots, cream and dill.

Ingredients · for 4 servings

• 500 g pike fillet (or pikeperch fillet as a substitute)
• 2 shallots
• 300 ml fish stock
• 100 ml white wine
• 200 g cream
• 1 tbsp crème fraîche
• 1/2 bunch dill
• 30 g butter
• 1 tsp cornstarch
• 1 lemon
• Salt, pepper

Instructions

1. Check the pike fillet for bones, cut into four pieces, season with salt and pepper and drizzle with a little lemon juice.
2. Dice the shallots finely and sweat in the butter for 3 min. until translucent, then deglaze with the white wine and reduce by half.
3. Pour in the fish stock, bring to a boil and add the fish pieces; poach covered on the lowest heat for 7–8 min. until the flesh is white and firm.
4. Lift out the fish and keep warm, then reduce the poaching liquid uncovered for 5 min. to about half.
5. Stir in the cream and crème fraîche, bring briefly to a boil and thicken with the cornstarch mixed in a little cold water until the sauce coats the spoon.
6. Stir in the chopped dill, season with salt, pepper and lemon juice, return the pike to the sauce and serve with boiled potatoes.