Pike with Parsley

Ingredients

• 1 whole pike
• salted water
• 250 grams beurre noisette (brown butter)
• 100 grams parsley leaves (pluches de persil)
• 1 whole lemon

Instructions

1. Slice the pike into steaks. Poach gently in salted water until cooked through, then arrange on a folded napkin (serviette) for service.
2. While the fish poaches, prepare a beurre noisette (brown butter). Just as it reaches its peak of hazelnut color and aroma, fold in the parsley leaves in the proportion of 100 grams of pluches to 250 grams of butter.
3. Send the parsley butter to table in a separate dish alongside the pike. Serve quartered lemon on the side.