Pike fillet in a butter sauce

Fish dishes are a staple of restaurant menus in Brandenburg - such as freshwater pike caught in the River Elbe.

　

Recipe:

For 4:

500g pike fillet

350g carrots

300g potatoes

150ml vegetable stock

2 tbs butter

1 tbs cold butter cubes

sugar, salt and pepper to season

Preparation:

Rinse and dry the pike fillets. Douse them with lemon juice and leave them to marinate for half an hour. Meanwhile, peel the potatoes and boil them in salted water. Peel the carrots, leaving a short piece of the greens. Sauté them in butter, add 100 ml of vegetable stock and simmer until they are soft but still crunchy.

Pat the pike fillet dry and sear in butter on both sides. Season and add the remaining vegetable stock. Leave to simmer for 2-3 minutes. Drain off the liquid, and make a sauce by seasoning it and blending it in a mixer with the cubes of cold butter.

Guten Appetit!

This recipe comes to us courtesy of chef Martin Bartelt of the "Alte Fischerkate" restaurant in Brandenburg, Germany.