Steamed (Poached) Pike

Ingredients

• 800 gPike
• 30 gCapers
• 100 mlWine
• 200 mlFish stock
• 30 mlLemon
• 2 gLemon zest
• 60 gButter
• 50 gBreadcrumbs
• 20 gSardelle
• 1 pcsEgg yolk
• 3 gSalt
• 1 gPepper
• 1500 mlWater

Instructions

1. 1

   Preparation

   • Rinse and pat dry the pike; remove scales and innards if whole. Cut into serving pieces (about 800 g fish fillet).
   • Juice and zest the lemon. Make fine breadcrumbs from white bread or use ready-made breadcrumbs (50 g).
2. 2

   Poaching

   • Bring about 1.5–2 l of water with 3 g salt to a simmer.
   • Poach the fish in the simmering salted water for 5 minutes, remove and reserve the poaching liquid (fish water).
3. 3

   Sauce

   • Melt 60 g butter in a saucepan over medium heat.
   • Add 30 g capers, 100 ml dry white wine, 200 ml fish stock or the reserved fish water, lemon juice and zest and the breadcrumbs.
   • Bring briefly to a boil, pour over the poached fish pieces and simmer gently, covered, for about 15 minutes.
4. 4

   Finishing

   • Stir 20 g chopped anchovy fillets into the sauce off the heat.
   • Temper one egg yolk with some hot sauce and stir into the sauce to make it creamy. Do not boil after adding the yolk.
   • Serve the fish hot with the sauce and garnish with lemon slices and freshly ground pepper.