Grenadins of Pike with Sorrel
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- pike fillets
- gherkins
- carrot
- clarified butter
- fish fumet drawn from the trimmings
- fish Velouté
- 150 grammes butter
- sorrel purée
Instructions
- Cut the escalopes as for Grenadins de Brochet.
- Lard them with fillets of gherkin and with blanched fillets of the red of carrot, alternating the two shades.
- Stiffen them briskly in clarified butter.
- Complete the cooking with a fumet drawn from the trimmings.
- Glaze at the last moment and dish up in a crown.
- Reduce the cooking liquor, thicken it with fish Velouté and finish it in the poaching dish with 150 grammes of butter.
- Pour this sauce into the middle of the crown.
- Serve a sorrel purée separately.