Young Pike Valvins
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 young pike (brocheton)
- anchovy fillets
- oil
Instructions
- Skin the pike on one side. Lard it with anchovy fillets. Wrap it in oiled paper and roast it in the oven.
- Serve with Ravigote Sauce (sharpened) or Maître-d'hôtel Butter.