Anne Willan

Suprêmes de Brochet Dijonnaise

Larded Pike Fillets in White Wine and Cream Sauce

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

This is one of the few dijonnaise recipes that does not invariably incorporate mustard, though some versions omit the step of larding the fish and do include some mustard instead.

Ingredients

600 g pike fillets

Method

With the point of a knife, make small incisions in the pike fillets. Use the larding needle to insert the strips of pork fat. Put the fillets in a dish with the shallots, bouquet garni, wine and marc. Sprinkle with salt and pepper and leave to marinate overnight.

The next day, set the oven at very hot (220°C/ 425°F). Transfer the fish with the marinade ingredients and mushrooms to a hea