Pike à la Normande
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 small pike
- fish forcemeat A
- barding fat
- white wine
- aromatics
- Normande garnish
- sauce Normande
Instructions
- Fill a small pike with fish forcemeat A.
- Wrap it in bards and braise it in white wine on a bed of aromatics.
- After cooking, skin it and dish it up on a long dish.
- Surround it with a Normande garnish.
- Strain and reduce the cooking liquor, add it to a sauce Normande, and cover the fish with the sauce.