FRIJE

Instructions

• 1.   1) Cut the pike fillets into sticks measuring 5 cm long and 1 cm wide.
  2) Cut the leek and carrot into matchstick-sized sticks, cook them in salted water, and let them cool for about 5 minutes.
  3) Butter an ovenproof dish, place the pike fillets in it, and cover them with the leek and carrot. Add 20 cl of water.
  4) Bake in the oven at 200°C for 10 minutes.
  5) For the sauce: Peel and chop the shallots, cook them over high heat in a small saucepan with the vinegar until only one tablespoon of vinegar remains.
  6) Place the small saucepan in a double boiler over low heat and add the butter all at once, whisking vigorously for 10 minutes to obtain a thick and smooth sauce.

Nutritional information *