Pike with Butter Sauce


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

The Loire is a long, murky and dangerous river, broad enough to have sandy islets along some parts of its length, and endlessly fascinating to children. It is there, with my friends Eric and Pilou Imbach, that I learned to build rafts out of river débris, to dive under the submerged tree-roots (swimming in the Loire was absolutely forbidden, which is why I did it), and to fish for pike. The fish were virtually inedible, half bones and half sewage, and my mother was obliged to find all kinds of ingenious ways of’forgetting our catch when it was time for me to go home. All the same, it was terrific fun, and has left me with a fondness for this fish.