in Russia

Pike or zander English style

updated

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Ingredients for 4 servings:

  • 800 g fish fillet(s), pike or zander fillets
  • 800 ml vegetable stock
  • 100 g butter
  • 1 onion(s), chopped
  • 1 bunch parsley, chopped
  • ½ tsp white pepper
  • Salt
  • 4 carnations
  • 200 ml red wine
  • 200 ml vinegar
  • 1 tbsp capers
  • 30 g butter
  • 30 g flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a recipe from Tsarist Russia

Heat 100 grams of butter, fry the onions until translucent, add the cloves, parsley, salt, and pepper, and pour in the vegetable stock, wine, and vinegar. Simmer for a few minutes, then puree or strain through a sieve. Return the stock to the heat and poach the fish fillets for four to five minutes, just below boiling point. Meanwhile, fry the flour in the butter until light brown. Remove the cooked fish fillets from the stock, add the roux and capers, and bring the stock back to a boil, stirring vigorously. Serve the cooked fillets with the thickened red wine sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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