Fillet of pike from Potsdam

Pike in champagne mustard sauce
Serves four
Ingredients
1 kg pike
400 g  vegetables (e.g. mushrooms, leeks, shalots, fennel)
80 g butter
250 ml white wine
Pernod
500 ml. fish stock
250 ml cream
1 tbsp Dijon mustard
125 ml champagne

Preparation

Fillet and bone the pike. Divide into small portions. Steam for 7 minutes in a vacuum pack or in foil and a bain marie. 
Saute the mushrooms, leeks, shalots and fennel in butter, deglaze with the wine and a glug of Pernod. Gradually add the fish stock and boil down to half the volume. Puree everything and add a spoonful of Dijon mustard for a fruity flavor. Add a few drops of champagne at the end. 
 When the fish is ready, fry in some melted butter and add salt and pepper. Pour over the sauce and serve with green vegetables, half a pear, boiled potatoes and roe from the pike itself.

This recipe comes to us courtesy of chef Steffen Specker from Potsdam.