Pike in ginger parcels
By Forot gilles
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Ingredients
- 1 fillet of pike
- 1 'bouquet garni' (a little bundle of herbs, thyme, bay leaf and sage)
- 1/2 a bottle of dry white wine
- 3 carrots
- 1 leek
- 1 green cabbage
- 30g of grated ginger
- 1.5 tsp of potato starch
- 250ml of cream
- Salt and pepper
Details
servings 6
Level of difficulty Difficult
Preparation time 10mins
Cooking time 12mins
Cost Expensive
Preparation
Step 1
The day before: Remove the fish bones from the pike fillet. Cut into 6 regular slices.
Cook the cabbage leaves whole in salted water.
On the day: Cook the pike in a simmering stock, with the bouquet garni and half the white wine. Season with salt.
Cut the vegetables into juliennes and sweat until almost dry, then deglaze with white wine. Cover the fish portions with the vegetables in a leaf of green cabbage.
Step 2
With the remaining white wine, make the sauce: reduce down the stockused to cook the fish, add the rest of the white wine and the grated ginger. Once cooked, filter out any bits, add the cream for the creamy consistency, then bind with the potato starch dissolved in a little cold water.
Pour the sauce over the meal once it has been served.
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