Pike Alsatian style

Ingredients for 4 servings:

• 1 pike (2 – 2.5 kg), fresh
• 150 g shallot(s)
• 150 g butter, soft
• 400 g whipped cream
• 200 ml white wine (Alsatian Riesling)
• 1 bunch of flat-leaf parsley
• Salt and pepper, white, from the mill

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Prepare the pike for cooking (scale, gut, remove gills, leave head and eyes on), salt inside and out, cover, and chill. Peel the shallots, dice very finely, season with salt and pepper, and knead with the butter. Place the pike in the roasting pan in the oven. Spread a thick layer of shallot butter on the back. Heat the pike on the second oven shelf from the bottom at 200-225°C (gas mark 3-4). Mix the cream and Riesling, and after about 15 minutes, spoon half of it over the back of the fish. After 5 minutes, baste the fish with the meat juices and cream and continue roasting. Baste the fish with more of the cream mixture at short intervals. When the pike is almost cooked after 40-50 minutes, turn on the highest top heat and place the roasting pan on the top shelf. Let it bake for about another 5 minutes. Place the pike on a warmed platter. Whisk the sauce, add the remaining cream or a little more wine. Sprinkle with chopped parsley and season to taste. Serve with mashed potatoes. Accompany with a well-chilled wine of the same variety.