Pike With White Butter

Preparation:

Preparation: Clean the fish, wash and dry it. Salt and pepper the inside of the pike and add a slice of onion, a sprig of parsley and a clove of garlic. Salt and pepper the outside. In a saucepan, let the butter melt in a bain-marie and then brush it over the fish. Place the pike in a baking dish and cook it in a preheated oven at 180 degrees for half an hour, basting it every 5 minutes with the remaining melted butter kept warm in a bain-marie. Meanwhile, prepare the white butter. Finely chop the shallots, put them in a saucepan with the vinegar and wine and reduce over medium-high heat until the liquid has evaporated. Remove from the heat and start adding the softened butter a little at a time, beating vigorously with a whisk. Each time, after adding the butter, put the pan back on the heat for a few seconds to keep the sauce hot. Do not keep on the heat for too long, otherwise the sauce will divide instead of binding. When you have used up the dose of butter, add the juice of half a lemon filtered through a sieve to the sauce, season with salt and freshly ground pepper. Serve the pike with the sauce on the side. Accompanying wines: Oltrepò Pavese Riesling Renano DOC, Orvieto Classico DOC, Fiano Di Avellino DOC.