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Pike fillet in clear golden yellow herb Riesling broth in a deep soup plate, dill and tarragon visible, lemon zest, white wine glass out of focus in the background, oak farm table, warm Moselle window light, close-up

Pike in herb Riesling broth

Pike in herb and Riesling broth - the king of Moselle waters, poached in an aromatic broth of Moselle Riesling, fish stock, tarragon, dill and parsley. The meat draws the Riesling flavors inside, the golden broth is the heart of the dish. Combining wine and food means here: Mosel Riesling Spätlese trocken QmP - a wine that carries the same aromas as the broth on the plate and turns the taste experience into a circular whole.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Festive dish, Fish dish, Main course
Cuisine German cuisine, Moselle cuisine
Servings 2 Servings
Calories 340 kcal

Cooking utensils

  • 1 Large wide pot or roasting pan
  • 1 Ladle
  • 1 Strainer for straining
  • 1 Kitchen thermometer (optional)
  • 1 Kitchen knife and chopping board

Ingredients
  

  • 2 Pike fillets approx. 200 g each, boneless
  • Salt white pepper
  • 1 squeeze of lemon juice

FOR THE RIESLING BROTH:

  • 300 ml Mosel Riesling dry
  • 400 ml Fish stock
  • 2 Shallots finely diced
  • 1 Bay leaf
  • 5 Peppercorns
  • 1 teaspoon butter

FOR THE HERBS:

  • 3 Sprigs of fresh tarragon
  • 3 tablespoon fresh parsley finely chopped
  • 2 Tbsp fresh dill finely chopped
  • 1 Tbsp chives in rolls

TO DIRECT:

  • 1 Tbsp butter
  • Lemon zest
  • Fresh dill

Preparation
 

PREPARATION:

  • Rinse the pike fillets in cold water, pat dry and check for bones.
  • Season the fillets with salt, white pepper and a squeeze of lemon juice.
  • Peel and finely dice the shallots.
  • Wash the herbs, shake dry and chop finely.
  • Grate the lemon zest.

COOKING STEPS:

  • Melt the butter in a saucepan over a medium heat.
  • Sweat the shallots until translucent - do not brown.
  • Deglaze with the Riesling and reduce by half.
  • Add the fish stock, bay leaf and peppercorns.
  • Allow the stock to simmer for 10 minutes over a low heat.
  • Reduce the heat considerably - the brew should remain below boiling point, approx. 80-85 °C.
  • Carefully place the pike fillets in the stock.
  • Poach for 8-10 minutes until the meat is white and firm.
  • Carefully lift out the fillets and keep warm.
  • Pass the stock through a fine sieve.
  • Stir in the remaining butter and add the herbs (except the chives) to the hot stock.

DIRECTIONS:

  • Arrange the pike fillets in deep soup bowls.
  • Generously pour in the Riesling-herb stock.
  • Sprinkle with chives and lemon zest.
  • Serve immediately.

SUPPLEMENTS:

  • New potatoes tossed in butter
  • Crispy sourdough bread for dipping
  • Green salad with lemon vinaigrette

Nutritional values per portion

Calories: 340kcalCarbohydrates: 44gProtein: 6gFat: 12g
Keyword Moselle cuisine Fish, Moselle fish dish, Pike recipe, Pike Riesling broth, Pike with wine, Poached pike
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