All-Fish-Seafood-Recipes.com

Serves/Makes: 6

Ingredients:

• 1 (2-pound / 1-kg) pike
• 1 cup (250 mL) white wine
• 1 cup (250 mL) water
• Salt and pepper, to taste
• 1 onion, chopped
• 1 bay leaf

How to cook Egg-Shaped Pike:

• Clean pike.
• Simmer pike into white wine and water, seasoned with salt and pepper, along with chopped onion and bay leaf, until done.
• Strain broth reserve.
• Refrigerate fish.
• Prepare sauce.
• Meanwhile, skin and bone fish very finely cut fish.
• When sauce is cold, mix in very finely cut fish.
• Shape mixture into egg shapes.
• Boil egg-shaped fish mixture into reserved strained broth for 15 minutes.
• Serve, along with sauce.

Sauce Ingredients:

• 6 tablespoons (90 g) butter
• 1/4 cup (35 g) flour, mixed into 1/2 cup (125 mL) water
• 1 cup (250 mL) milk
• 2 egg yolks
• 1/2 teaspoon (2.5 mL) salt
• 1/4 teaspoon (1 mL) pepper
• 1/4 teaspoon (1 mL) nutmeg

How to cook Sauce:

• Heat together butter and milk until warm.
• Blend in flour/water mixture.
• Simmer for a few minutes.
• Mix in egg yolks.
• Reheat, without boiling, until really thick.
• Season sauce with salt, pepper and nutmeg.
• Refrigerate.

Note:

Serve with a spinach salad and white wine.

This recipe for Egg-Shaped Pike serves/makes: 6

---

Main Ingredient: Pike
Preparation Method: Poached/Simmered