Scale, gut, and clean the two pike, then rinse thoroughly under cold water.
Peel and wash the carrots and zucchini, slicing them into thin ribbons. Cut celery into julienne strips, shallots into rings, spinach into wide strips, and peeled, seeded tomatoes into large dice. Thinly slice the leeks, pearl onions, fennel, and mushrooms.
In a large baking dish, gently sweat the carrots, leeks, pearl onions, shallots, celery, fennel, and mushrooms in 50 g butter. Deglaze with the Bourgueil wine, add water, season the pike, nestle them into the dish, and top with zucchini slices.
Bake at thermostat 6 (200°C) for about 15 minutes, adjusting for fish size.
Meanwhile, wilt the spinach over low heat with a pat of butter; repeat with tomatoes. Season both and reserve.
Remove from oven, drain pike onto a platter, and artfully arrange tomatoes and spinach around it. Skim remaining vegetables with a slotted spoon and add to the platter. Strain cooking juices, reduce, then mount with remaining softened butter for a silky sauce. Season to taste.
Pro Tip: For easier serving, fillet the cooked pike and plate the flesh with vegetables.
Substitution Note: No pike? Use pike-perch or sea bream for a similar result.
Source: Chef Hubert's Favorite Recipes
