The Art of Dutch Cooking/C. Countess Van Limburg Stirum 2001

Pike with White-Wine Sauce (Snoek in witte wijn saus)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pike of about 4 pounds 1/4 cup and 4 tablespoons butter 1 tablespoon chopped parsley
1 medium-sized onion, chopped 1 tablespoon chopped celery 1 teaspoon salt
1/4 teaspoon pepper 1/4 teaspoon grated nutmeg 1/4 teaspoon mace
1 cup white wine bread crumbs 1 lemon, sliced
4 tablespoons flour 1 tablespoon capers 2 egg yolks, beaten



1 Cut the cleaned pike in pieces and arrange these in the original shape of the fish in a greased ovenproof dish. Fry in 1/4 cup butter the parsley, onion, and celery, add the other spices, wine, and 1 cup water, and pour over the fish. Sprinkle with bread crumbs and put the slices of lemon on top. Pur the fish in a 375 F. oven till tender-about 1/2 hour. Fry the 4 tablespoons butter with the flour, add the liquid from the fish, and make a cream sauce. Simmer for 10 minutes. Add the capers, take the sauce from the fire, and stir in the beaten egg yolks. Serve this sauce with the fish.

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