Pike à la Martinière

Ingredients

• 1 pike (brocheton)
• aromatics (aromates)
• 1 cup white wine
• 2 tablespoons oil
• to taste salt and pepper
• 4 ounces walnut lobes (noix épluchés)
• 1 cup mayonnaise

Instructions

1. Score the pike lightly with shallow crosshatch cuts on both sides. Place it in a shallow dish with the aromatics, white wine, oil, and salt and pepper. Let it marinate for about one hour.
2. Remove the pike from the marinade and pat it dry with a clean cloth. Grill it over moderate heat, basting frequently with oil, until the flesh is opaque and the skin is lightly crisped.
3. Transfer to a serving platter. Stir the finely chopped blanched walnut lobes into the mayonnaise and serve alongside the grilled pike.