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Pike Cooked in Stock

420 calories per serving

ingredients

serves 4
1 kg (2 lb) prepared pike
3 litres (5 pints) water
5 tablespoons wine vinegar
1 onion
1 stick celery
small sprig dill
1 bay leaf
1 teaspoon mustard seeds
1/2 teaspoon white peppercorns
salt
100 g (4 oz) butter
1 teaspoon lime juice
2 tablespoons chopped parsley

Garnish
small sprig parsley
1/2 lemon, sliced

method

1. Wash the fish well in cold water. Bring the water to the boil with the vinegar in a large saucepan. Quarter the onion.

2. Chop the celery and add it to the boiling water with the dill, onion, bay leaf, mustard seeds, peppercorns and salt. Cover the pan and simmer for 15 minutes.

3. Place the whole pike in the boiling stock and cook for 40 - 45 minutes without allowing the stock to boil.

4. Melt the butter in a small pan and stir in the lime juice and chopped parsley. Lift the fish from the saucepan and transfer it to a warm plate. Sprinkle a few drops of hot butter over the pike and serve the remaining butter separately.

5. Garnish the pike with the sprig of parsley and lemon slices.

Serve with: Bechamel Potatoes, and braised spring onions.

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