Lake Pike in Champagne

Brochet Braisé au Champagne

Preparation info

  • For


    • Difficulty


    • Ready in

      20 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

Although pike is the perfect fish for this method, other whole freshwater fish can be used at the different seasons of the year when they are available. (Menu and wine suggestions.) Mademoiselle Ray professionally decorates her fish with flowerets of flaky pastry and hand-carved mushroom caps. Naturally these embellishments are optional.. The secret trick is that the flesh of the fish is enriched by being larded with Cognac-soaked salt pork lardoons as if