Scale, gut, deburr the two pike and wash them with fresh water.
Peel, wash and cut the carrots and zucchini into fine shavings, the celery into julienne strips, the shallots into rings, the spinach into large julienne strips, the pruned and seeded tomatoes into large dice. Finally, slice the leeks, small onions, fennel and mushrooms.
Sweat the carrots, leeks, small onions, shallots, celery, fennel and mushrooms in 50 g of butter and in a baking dish. Then wet with the bottle of Bourgueil, pour the water, arrange the seasoned pike in the dish and add the zucchini.
Put in the oven on th.6 (200°C) for about 15 minutes depending on the size of the pike.
Meanwhile, put the spinach to melt over low heat with a knob of butter and do the same with the tomatoes. Season both. Book.
Take the dish out of the oven, drain the pike and place on a serving platter. Arrange harmoniously around tomatoes and spinach.
Drain the other vegetables with a slotted spoon and also arrange them around the pike. Filter the cooking juices. Let it reduce and finish the sauce by incorporating the rest of the softened butter. Taste and adjust seasoning if necessary.
My advice:Variation:after cooking the pike, carefully remove the bones and arrange the flesh on plates, surrounding with vegetables.
Joëlle's point of view:If you don't have pike, you can substitute pike perch or, for sea fish, sea bream.
Source:Chef Hubert's Favorite Recipes
