Pike In White Stew

Preparation:

Preparation: Chop together 200 g of small onions, 4 tender carrots, 2 celery sticks, 2 sage leaves and fry everything in a pan with 40 g of butter over low heat. Add a pike weighing 700 g, cleaned, washed, drained, dried and floured to the sautéed mixture. Brown it on all sides, add salt and pepper, pour over 25 cl of dry white wine and cook over low heat for an hour, adding a little wine if necessary. Serve the fish on a hot plate, sprinkled with the sieved cooking juices.