Pike with Walnuts and White Butter
Serves 4. Prep 30 min, cook 60 min, total 90 min. You can prepare other freshwater fish the same way.
⏱️ Prep: 30 min🍳 Cook: 60 min
Ingredients
| 1 over 1 kg | pike fish |
| 4 heads | onion |
| 1 | carrot |
| — | thyme |
| — | bay leaves |
| — | parsley |
| — | salt |
| 300 ml | white wine |
| 100 g | butter |
| 200 g | ground walnuts, for coating |
| — | oil, for frying |
Instructions
- Bring to a boil 1 cup of wine, 600 g of water, the onion and carrot cut into pieces, salt and the spices, then cool the mixture. Place the cleaned pike into the cold broth and simmer over low heat for 20 minutes.
- Meanwhile, prepare the white butter. Chop 3 small onion heads very finely, place them in a small vessel, pour over 100 ml of wine and cook until the onion softens and the wine evaporates.
- Place the vessel over very low heat and, whisking with a whisk, add the softened butter in small portions; the butter must not melt - it needs to be like thick cream. The white butter should be ready at the same time as the pike is boiled.
- Drain the pike and cool it, divide it into pieces, roll them in ground walnuts and fry lightly in hot oil. Serve a piece of pike with the butter. You can prepare other freshwater fish the same way.