Pike au Bleu
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- pike of medium size
- melted butter (if served hot)
- sauce Ravigote à l'huile (if served cold)
Instructions
- Take by preference a pike of medium size or a large brocheton.
- Treat it following the formula for Poissons au bleu.
- Serve it with melted butter if it is served hot, or with sauce Ravigote à l'huile if it is served cold.