Pike Fillet with Riesling Wine Served with Alsatian Noodles - Strasbourg , Alsace, France

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Pike Fillet with Riesling Wine Served with Alsatian Noodles

  From the restaurant L'Arsenal in Strasbourg 

  Ingredients to serve 4 people 
800 g of pike fillet
30 cl of Riesling wine
50 cl of crème fraîche
20 cl of fish stock
20 g of butter
200 g of fresh noodles
several bread croutons
salt and pepper

  Preparation 
Poach the noodles in salted water. Slice the pike fillet into escalopes and panfry them in butter. Put to the side. In the same pan deglaze with the Riesling and reduce by 1/3. Add the fish stock and reduce by 1/2. Add the crème fraîche, cook for 5 minutes and add in the butter. Correct the salt and pepper seasonings. Give the croutons a golden color. Place the noodle on the plate and sprinkle on some croutons. Place the pike fillets on the plate and pour the sauce over them. Serve very hot.
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