Pike with Parsley Butter

Ingredients

• pike
• salted water
• butter
• parsley pluches
• lemon

Instructions

1. Cut the pike into slices.
2. Poach them in salted water and dish them up on a napkin.
3. Cook butter to a beurre Noisette and, when it is at its maximum of cooking, add parsley pluches in the proportion of 100 grammes of pluches per 250 grammes of butter.
4. Serve the butter separately, sending quarters of lemon at the same time.