Brocheton (Young Pike) à la Martinière
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- brocheton (young pike)
- aromatics
- white wine
- oil
- walnuts
- Sauce Mayonnaise
Instructions
- Score the brocheton.
- Set it to marinate 1 hour in advance with aromatics, white wine, a dash of oil and seasoning.
- Pat it dry and grill it, basting it with oil.
- Serve with Sauce Mayonnaise to which finely chopped peeled walnut lobes have been added.