John Myers
Fish: Peppered Pike in Riesling
The perfect fish: peppered pike in riesling recipe with a picture and simple step-by-step instructions.
- 1 Freshly caught pike, about 2.5 kg
- 500 ml Riesling dry
- 200 ml Cream
- 100 g Fat bacon
- 1 Lemon, untreated
- Lime salt, about 1/4 teaspoon
- 2 Pinches Pepper
- 0,5 Tl Ready-Made fish seasoning
- 1 Tl Mediterranean herbs, own production
- Http://Www..De/Rezept/477092/Kraeutermigung-Mediterran.Html
- 1 Tl Potato flour to thicken the sauce
- 2 Bay leaves
- Descale and wash the fish, then season with the salt, fish spice and pepper. Put the herbs in the belly flaps.
- Cut the fish in the back and lard it with the fat bacon
- Put the riesling, lemon juice in a roaster and place the fish in it, add a little more salt and cook in the oven for about 50 minutes at 190 degrees. Possibly top up the wine.
- Put the liquid from the roasting pan in a saucepan, fill up with the cream, season to taste and, if necessary, add seasoning. Then put the potato flour in a small container, add 3 tablespoons of wine and stir. Then add to the sauce, bring to the boil and remove from the stove.
- We only ate boiled potatoes with the nice sauce. The fish was plentiful and no additional side dish was needed.
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