Pike In Blanquette

Preparation:

Preparation: Clean the pike, wash it, cut it into rather large pieces, dry them and lightly flour them. In a saucepan let the butter melt and when it has become slightly golden add the fish. Brown the various pieces evenly on both sides, add the mushrooms cut into rather thin slices, season with salt and pepper. Leave to cook on a low flame for about 20 minutes. Meanwhile, in a small bowl mix the egg yolks with the cream and add salt in moderation. Remove the pan, pour the egg cream over the fish, put it back on the stove and heat over low heat because the sauce must absolutely not stick to the bottom and much less lose its creamy fluidity. Arrange the fillets on a hot serving plate, cover them with the sauce and serve. Accompanying wines: Oltrepò Pavese Riesling Renano DOC, Valle Isarco Müller-Thurgau DOC, Collio Ribolla Gialla DOC.