John Myers
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Tender Pike from Oven – Alsatian Style
The perfect tender pike from oven – alsatian style recipe with a picture and simple step-by-step instructions.
Pike:
- 2 smaller ones Freshly cut pike fish
- 1 Lemon fresh
- 3 Garlic cloves
- 2 Onions
- Parsley
- 200 ml Riesling dry
- 200 ml Vegetable broth
- 4 Juniper berries
- 4 Cloves
- 4 Bay leaves
- Colorful peppercorns
- 1 tbsp Butter
- Salt and pepper
Parsley, garlic and honey butter:
- 1 bunch Parsley
- 3 Garlic cloves
- 1 Lemon fresh
- 100 g Butter
- 1 tbsp Honey liquid
- 1 pinch Salt
- Telly cherry pepper
Potatoes:
- 1 kg Waxy potatoes
- 1 tsp Caraway seed
Pike:
- Wash the pike, pat dry, cut off the fins and sour the inside with lemon juice, pepper and salt. Cut the lemon into slices, peel the garlic and onions and also cut them into slices. Place in a baking dish with washed parsley and place the prepared pike on it with its back up!
Set the oven to 180 degrees hot air.
- Now add the spices, Riesling and vegetable stock. Spread 1 tbsp butter on a piece of baking paper (the size of the fish) and place on top of the pike! Put the pike in the oven and cook for 25 minutes!
Parsley, garlic and honey butter:
- Wash and chop the parsley. Peel and press the garlic. Squeeze lemon! Heat the butter in a saucepan and brown, turn the heat down and add the garlic, honey, salt and lemon juice. Keep warm!
Potatoes:
- At the same time, peel the potatoes and cook them with caraway seeds.
Pike:
- Remove the pike from the oven and fillet. Place on a serving plate and always pour the butter sauce in between. Save the rest of the sauce and add it to the potatoes. Serve!
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