Poached Fillet of Pike with Butter Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About


  • 4 X 150-175 g/5-6 oz fillets of pike (a 1.5-2 kg/3-4 lb pike should be large enough)
  • 25 g/1 oz shallots, finely chopped
  • 225 ml/8 fl oz fish stock
  • 175 ml/6 fl oz dry white wine
  • 50 ml/2 fl oz double cream
  • 175 g/6 oz cold unsalted butter


    Preheat the oven to 180°C/350°F/Gas Mark 4.

    Butter a pan large enough to take the fillets without overlapping and sprinkle the shallots over the base. Cover with buttered paper or foil and poach in the oven for about 5-6 minutes. When cooked, remove the fish, cover and keep warm.

    Set the liquor over a high heat and reduce until it is syrupy, then add the cream and bring back to the boil. When boiling, remove the pan from the heat and gradually whisk in the butter, and continue whisking until it has all melted.