Pike Stew Rémoise Style

Name: Pike Stew Rémoise Style
Cuisine: France
Ingredients: 1 small pike (brochet); court-bouillon (poaching liquid) with champagne; soft roe (laitances); mushrooms; truffle slices (lames de truffes); heart-shaped croutons; clarified butter

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

1 small pike (brochet)
court-bouillon (poaching liquid) with champagne
soft roe (laitances)
mushrooms
truffle slices (lames de truffes)
heart-shaped croutons
clarified butter

Instructions

Cut a small pike or two large pike fillets into sections. Cook them in a strongly aromatic court-bouillon (poaching liquid) made with champagne.
Strain the court-bouillon and reduce it to prepare the sauce using the marinière method (a Normandy-style butter and cream liaison).
Arrange the poached pike on a serving platter. Garnish with poached soft roe (laitances), mushrooms, sliced truffles, and heart-shaped croutons fried in clarified butter. Coat with the reduced court-bouillon sauce.