How to cook Pike in Cream-Champagne Sauce
- 1 whole (about 1 pound or 1 1/2 pounds) pike or walleye
- 2 medium onions, diced
- 1 glass brut champagne or dry white wine
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt to taste
- 1/2 cup flour
- Oil for frying
- Seasoning for fish to taste
- Sliced lemon for garnish
- Chopped parsley for garnish
- Clean the fish, remove the entrails and gills, cut off the head and fins.
- Rinse the fish under running cold water, pat dry with paper towels and cut fish into serving pieces.
- Season with salt and set aside for 10-15 minutes.
- Coat each piece of fish with flour.
- In a skillet heat oil and fry pike, over medium heat, until light golden brown on both sides or until half-done.
- Transfer the half-done fish pieces to a simmer pan and set aside.
- Saute onion in butter until transparent. Add the heavy cream, seasoning for fish, 1 tablespoon flour, and salt to taste.
- Cook 1-2 minutes over low heat then pour it over the fish.
- Add the champagne or wine and simmer 15-20 minutes, uncovered that all alcohol could evaporate.
- You can instead of simmer, bake fish in a baking dish in the oven. The cooking time, in this case, must be increased by 10 minutes.
- Serve the Pike in Cream-Champagne Sauce hot with side dishes of your choice, garnished with lemon slices and chopped parsley.
- Goes well with broiled rice or mashed potatoes.
The Pike in Cream-Champagne Sauce
recipe easy to cook and so good!
This recipe for Pike in Cream-Champagne Sauce serves/makes: 4 servings
The Pike in Cream-Champagne Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Pike
Preparation Method: Poached/Simmered