Whisk Wednesdays — Brochet au beurre blanc

Well, I'm finally have time to type up my Whisk Wednesdays post that was supposed to posted 2 weeks ago! We're still moving into our home and there's just not enough hours in the day!

We could use any fish so I choose Scallops and made some oven roasted potatoes as our side and a small tossed salad. The meal was outstanding!

Brochet au beurre blanc (Whole Poached Pike with White Butter Sauce)
Recipe adapted from Le Cordon Bleu at Home

Court Bouillion:
1 bunch parsley
1/2 c. dry white wine
1 lb. onions
1 stalk celery
1 leek, chopped coarse
1 sprig fresh thyme
1 bay leaf
coarse salt
20 peppercorns

3 1/2 lb pike

Beurre Blanc Sauce I:
2 shallots, chopped fine
3/4 c. dry white wine
2 TBL white wine vinegar
1 sprig fresh thyme
1 bay leaf
1/2 c. creme fraiche
1/2 lb butter
a few drops of lemon juice
salt and pepper


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