Pike Fillet with Red Wine Sauce

Ingredients

• 400 g small, firm potatoes
• 2 carrots
• 200 g knollensellerie (celery root)
• Salt
• 800 g pike fillet (with skin)
• 1 onion
• pepper (ground)
• 3 tbsp butter
• 1 tsp flour
• 200 ml red wine
• 200 ml fish stock
• 1 bay leaf
• 1 sprig parsley
• 75 ml heavy cream
• parsley (for garnish)

Instructions

1. 1.

   Peel the potatoes and cook in salted water for about 20 minutes.

2. 2.

   Rinse the pike, pat dry, and cut into 8-12 equal pieces. Peel and finely dice the onion. Season the fish with salt and pepper and brown it on both sides in a non-stick pan using 1 tbsp hot butter. Remove from the pan and lightly sauté the onion cubes. Dust with flour and deglaze with wine. Add stock, bay leaf, and parsley; reduce to about half until slightly thickened.

3. 3.

   Peel carrots and celery root, cut into 3-4 cm sticks. Cook together with potatoes for about 5 minutes.

4. 4.

   Strain the sauce through a sieve, return it to the pan. Stir in cream and reduce further if desired or add more stock. Season with salt and pepper. Place pike pieces in the sauce and let them gently finish cooking for 2-3 minutes.

5. 5.

   Drain the vegetables and toss briefly in remaining hot butter, seasoning with salt. Plate the fish with sauce and garnish with parsley.