Estimated Nutrition (whole recipe, rough)
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pike | not in our table | 0 |
| Sauce | not in our table | 0 |
| Sorrel | not in our table | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pike (1-1˝ kilos)
- 1 bayleaf, and some peppercorns
- 1 carrot, 1 onion, and some celery
- Riesling
- For the sauce:
- 50 gr. Butter
- 1 handful sorrel and chervil
- a bunch of parsley and some chives, pepper and salt
- ź litre sweet cream
Directions
Boil the vegetables and spices for 45 minutes to produce a stock to which a glass of Riesling should be added.
While this is being done, clean and descale the fish.
Put the stock in the fish kettle, and place the fish on the riddle therein.
Bring to the boil and continue to cook, with the lid on, for about an hour.
During this time butter a casserole and lightly cook the sorrel and chervil on a low heat.
Pour in half a cup of stock, add the cream and boil for a short time. Add salt and pepper to taste.
Lay the poached fish on a pre-heated plate.
Mix the freshly chopped parsley and chives into the sauce, and immediately pour it over the fish.
Serve with boiled potatoes and a green salad.
Category:Luxembourgish Recipes
Category:Luxembourgish Meat Dishes