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Fish, Northern, Eastern and Western France

Pike with Beurre Blanc and Rice

Pike with beurre blanc and rice is a poached fish dish for 4 people, ready in 50 minutes, medium difficulty, around €5.00 per person. Success depends on the beurre blanc, whisked off the heat with very cold butter added bit by bit into a shallot and vinegar reduction.

Tonight, a classic from the Loire, poached pike topped with Nantes style beurre blanc, with plain rice.

Pike with Beurre Blanc and Rice
Total time
50 min
Difficulty
Medium
Cost per person
€5.00
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall

Poached pike has delicate white flesh that needs a well flavored court bouillon to taste good without drying out. Nantes style beurre blanc, whisked with shallots and white wine vinegar, brings the acidity and richness that balance this mild fish. Plain rice soaks up the sauce and rounds out the plate without overpowering it.

This is a dish for a Sunday or any meal when you have a bit of time, since poaching the fish and whisking the beurre blanc both need your attention. Fans of fish in sauce and classic Loire Valley cooking will enjoy it, and it suits adults and older kids who are used to picking out pike bones.

The ingredients

4 people

Fish counter

  • Pike fillets or steaks 800 g

Fruits and vegetables

  • Carrot 1
  • Onion 1
  • Shallots 4

Pantry

  • Dry white wine 20 cl
  • Bouquet garnioften in the pantry 1
  • White wine vinegaroften in the pantry 5 cl
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Salted butter 200 g

Allergens Fish, Lactose

The step by step recipe

  1. Bring 1.5 liters of water to a simmer with the wine, carrot, onion, bouquet garni, and salt to make a court bouillon. 15 min

    Let it simmer for fifteen minutes so it develops flavor.

  2. Slide the pike into the simmering court bouillon and poach over very low heat. 12 min

    Never let it boil, pike flesh is delicate.

  3. Reduce the chopped shallots with the vinegar and two spoonfuls of court bouillon until almost dry.

    A few spoonfuls of liquid is enough, you want almost a syrup.

  4. Whisk the cold butter, cut into small cubes, into the reduction over very low heat until the sauce thickens.

    Pull the pan off the heat if the sauce gets too hot, or it will split.

  5. Cook the rice in salted water, drain it, and serve with the pike topped with beurre blanc. 11 min

    Rinse it under hot water to separate the grains before serving.

Our tips to get it right

  • Ask your fishmonger to fillet the pike and remove as many bones as possible, pike has many fine ones.
  • Make the beurre blanc right before serving, it doesn't wait well and only holds warm for a few minutes in a covered pot.
  • Cut the butter into cubes and keep it cold until the last moment, soft butter makes the sauce split faster.

The variations

  • Swap the pike for zander or trout, two freshwater fish that pair just as well with beurre blanc.
  • For a fish free version, spoon the beurre blanc over steamed vegetables like asparagus or leeks with the same rice.
  • To save time, poach the fish directly in salted lemon water instead of making the court bouillon, the sauce stays the same.

What to serve it with

  • Plain rice, already part of the recipe
  • Steamed seasonal asparagus
  • A chilled glass of Muscadet

Storage

Poached pike keeps for one day in the fridge in a sealed container, but beurre blanc doesn't keep and will split if reheated. Make the sauce just before serving, and don't freeze either the poached fish or the beurre blanc.

Questions about this dish

Can you use a different fish instead of pike?

Yes, zander or trout both work well and have fewer bones than pike. Keep the same poaching time, adjusting slightly for the thickness of the fillets.

Why does beurre blanc sometimes split?

Beurre blanc splits when the sauce gets too hot or the butter is added too fast. Work over very low heat and pull the pan off the heat whenever it seems to be getting too warm.

Can the court bouillon be made ahead?

Yes, you can make the court bouillon a day ahead and keep it in the fridge. Warm it gently before poaching the pike in it.

Is plain rice necessary with this dish?

Plain rice isn't mandatory, but it soaks up the buttery sauce well without masking the fish's flavor. Steamed potatoes work just as well.

How long does it take to make a pike with beurre blanc and rice?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a pike with beurre blanc and rice?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pike with beurre blanc and rice cost?

About €5.00 per serving, or €20.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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