Pike with Yellow Sauce

Ingredients

• 1200 gPike
• 1500 mlWater
• 15 gSalt
• 185 gButter
• 5 gFlour
• 300 mlFish broth
• 30 mlLemon juice
• 30 gCapers
• 4 pcsEgg yolk

Instructions

1. 1

   Poach the fish

   • Prepare the pike: rinse and gut if necessary. Keep whole; tuck the tail toward the head to preserve shape if desired.
   • Bring 1.5 l water with 15 g salt and 30 g butter to a simmer in a wide pot. Reduce to a gentle simmer (no rolling boil).
   • Place the pike on a rack or sieve and carefully lower it into the hot water. Poach gently for 12–18 minutes until cooked through but still moist.
   • Remove the fish, let drain briefly and keep warm.
2. 2

   Make the yellow sauce

   • Melt 30 g butter over medium heat, add 5 g flour and cook briefly while stirring to make a roux.
   • Gradually whisk in 300 ml fish stock, bring to a simmer and cook until slightly thickened.
   • Stir in 30 ml lemon juice and 30 g capers and bring briefly to the boil.
   • Temper 4 egg yolks with a little hot sauce, then stir them into the sauce off the heat (do not boil).
   • Whisk in 125 g cold butter piece by piece until the sauce is smooth and glossy. Season with salt and pepper to taste.
3. 3

   Serve

   • Arrange the poached pike on a warmed deep dish or platter.
   • Pour the hot yellow sauce over the fish and serve immediately.