Brochet au Beurre Blanc

Name: Brochet au Beurre Blanc (Pike with Butter Sauce)
Cuisine: French
Ingredients: 1 teaspoon sugar; 1 carrot, diced; 1 onion, sliced; ½ teaspoon salt; 1 branch celery chunked; 1 (2–3 pound) pike or striped sea bass; 6 shallots, minced (about 3 tablespoons); 6 peppercorns; 1 bay leaf; 6 sprigs parsley; ½ pound creamed butter (keep it cool); ½ teaspoon sugar; 1 cup Vouvray, or other white wine; Dash white pepper; ¼ teaspoon salt; 3 cups water; 1 cup white wine or vermouth; ¼ cup wine vinegar

Pike with Butter Sauce

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

Poaching liquid

3 cups water
1 cup white wine or vermouth
¼

Europe
France
Anjou
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Put all of the poaching liquid ingredients into an enameled pan. Simmer for about 1 hour. Strain out the vegetables and discard. Cool the liquids.
Wrap the fish in cheesecloth. Put it into a fish poacher, or long pan, and add the cooled liquids. Bring to a boil and then simmer about 25 minutes. Allow 10 minutes for every inch the fish is thick. If you guess i