Pike au Bleu (Blue Pike)

Name: Pike au Bleu (Blue Pike)
Cuisine: France
Ingredients: 1 pike (brochet); melted butter (beurre fondu); ravigote sauce à l'huile (oil-based ravigote)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

1 pike (brochet)
melted butter (beurre fondu)
ravigote sauce à l'huile (oil-based ravigote)

Instructions

Select a medium-sized pike or large pike (brocheton). Prepare and cook the fish according to the formula for Poissons au bleu, as detailed in the section on Fish Cookery (Cuisson des poissons).
If serving the pike hot, accompany with melted butter (beurre fondu). If serving cold, accompany with oil-based ravigote sauce (Sauce ravigote à l'huile).