3 tbsp (1 1/2 oz) 40 g butter
8 oz (225 g) rindless streaky bacon rashers, cut into small squares
1 (1 kg (2 1/4 lb) pike, cleaned, trimmed, filleted and cut into 5 cm/2 inch cubes
1 cup (8 fl oz) 250 ml Basic Fish Stock
10 ml/2 tsp lemon juice
salt and pepper
1 tablespoon plain flour (All purpose)
chopped parsley to garnish
1. Melt 25 g (1 oz )of the butter in a saucepan and add the bacon. Fry until crisp, then add the fish cubes, turning until well coated in butter and bacon fat. Pour the stock and lemon juice into the pan and add plenty of salt and pepper. Bring to simmering point, cover the pan and poach the fish for 15 minutes.
2. Using a slotted spoon, transfer the fish and bacon to a warmed serving dish. Keep hot. Strain the cooking liquid into a clean saucepan.
3. In a small bowl, blend the remaining butter with the flour. Gradually add small pieces of the mixture to the stock, whisking thoroughly after each addition. Return the pan to the heat and simmer until the sauce thickens. Pour the sauce over the fish, garnish with parsley and serve at once.
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