Northern Pike with Asparagus Sauce

Directions

*To poach fish, amount of stock will depend on how much fish you use and the kind of pan you use. You will need enough poaching liquid to completely submerge fish pieces. In addition to broths and stocks, white wine is also an option. You can also poach fish in fats such as coconut milk, oil or butter for a more luxurious end result.

Step 1

Trim off the ends of asparagus. If asparagus stalks are thick, peel the stalks and chop enough to get 1 heaping cup. If asparagus stalks are thin, chop as is. Chop the white parts of the leek and rinse thoroughly to get rid of sand.

Step 2

In a medium saucepan, melt butter over medium heat. Add 1 heaping cup of asparagus and chopped leek. Stir to coat with butter and a pinch of salt. Cook on low, covered, for about 15 minutes to soften, stirring occasionally – do not allow vegetables to brown. Then add minced garlic and stir for 30 seconds. Take off heat.

Step 3

Transfer asparagus mixture to a food processor or blender. Blend for about 2 minutes with heavy cream and grated lemon zest until smooth. Season with salt and pepper to taste. Add more or less cream to your liking. Transfer sauce back to the saucepan and keep warm – do not scorch.

Step 4

Cut pike into serving-size pieces. In a pan big enough to fit fish in one layer, add enough chicken stock to completely submerge fish. Then take fish out. Add bay leaves to the poaching liquid. Bring stock to a boil, and then take off heat. Submerge pike in the hot stock and cover the pan with a lid. Allow the fish to poach for about 6 minutes or until cooked through.

Step 5

Gently transfer fish to plates and season with salt and pepper. Serve immediately with asparagus sauce.