Brochet au Beurre Blanc

Pike with Butter Sauce

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

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

Method

  1. 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.
  2. 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