Grenadins of Pike
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- pike fillets
- truffles
- white wine
- fish cooking liquor
- butter
Instructions
- Cut the skinned pike fillets into escalopes of oval shape.
- Lard them with truffles.
- Poach them with white wine, fish cooking liquor and butter.
- Glaze at the last moment and dish up in a turban.
- Serve with any sauce or garnish suiting pike.