Alsatian Pike
6 servings
90 minutes
Alsatian pike is a refined dish of European cuisine that embodies the traditions of the Alsace region, known for its winemaking skills. The recipe is based on tender pike meat that gains incredible juiciness from a creamy sauce with Riesling. The wine's slight acidity harmonizes with the richness, while the soft aroma of onion reveals the fish's delicate flavor nuances. Baked in the oven and gradually infused with sauce, the pike achieves a magnificent texture, remaining juicy inside and covered with an appetizing golden crust. The dish is served with boiled potatoes and fresh herbs, adding lightness and freshness to its taste. Alsatian pike is perfect for festive dinners or special occasions, captivating with its exquisite flavor and elegant presentation.
1
Clean the pike, gut it, remove the gills, wash it, salt, pepper, and refrigerate for 15-20 minutes. Finely chop the onion and mix it with softened butter (not melted). Grease a baking tray with a little vegetable oil and place the pike on it, back side up (if you can't get one large fish, two smaller fish weighing about one kilogram each will do). Brush the fish's back with the onion butter and place it in a preheated oven at 180 degrees for 15 minutes.
- Pike: 2 kg
- Onion: 2 heads
- Butter: 250 g
- Salt: to taste
- Ground black pepper: to taste
2
Mix riesling and cream in a bowl and after 15 minutes add half to the fish. After another 15 minutes, add the remaining part, then cook the fish for another 45 minutes, periodically basting it with the juice. About every 10 minutes. 10 minutes before it's done, turn the oven to maximum.
- Riesling: 500 ml
- Cream 48%: 500 ml
3
Serve with boiled potatoes and fresh herbs.