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Recipe · Pays de la Loire
Brochet beurre blanc nantais
Poached pike with Nantes butter sauce
⏱ 60 minServes 4Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1pike, 1.5 kg / 3⅓ lb
2gray shallots
200 ml (¾ cup)Muscadet sur lie
50 ml (3½ tbsp)white wine vinegar
250 g (9 oz)very cold salted butter
1bouquet garni
1carrot
1onion
Saltwhite pepper
- 1 pike, 1.5 kg / 3⅓ lb
- 2 gray shallots
- 200 ml (¾ cup) Muscadet sur lie
- 50 ml (3½ tbsp) white wine vinegar
- 250 g (9 oz) very cold salted butter
- 1 bouquet garni
- 1 carrot
- 1 onion
- Salt white pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Poach the cleaned, scaled pike for 25 minutes in a court-bouillon (water, wine, carrot, onion, bouquet garni).
- Meanwhile, finely chop the shallots.
- Put the shallots, vinegar and white wine in a saucepan.
- Reduce over high heat to about 2 tablespoons of syrupy liquid.
- Off the heat, whisk in the cold diced butter vigorously.
- Return briefly to very low heat if needed, without boiling.
- Season and keep warm over a pan of warm water.
- Plate the pike, spoon the beurre blanc over and serve at once.
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