Dish

Brochet au four

Baked pike

Brochet au four is made by baking pike fillets in the oven until they are tender and flaky. The fillets are then served with a sauce made with white wine, cream, shallots, and herbs. This dish is often served with a side of vegetables or a simple salad.

European cuisine› Western European cuisine› French cuisine

Seafood› Fish Dish› Freshwater Fish Dish

Origins and history

Brochet au four is a classic French dish that has been enjoyed for centuries. It is believed to have originated in the Burgundy region of France, where pike is a common fish. Today, it is enjoyed throughout France and around the world as a delicious and elegant dish.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains fish and cream. It may also not be suitable for those with gluten or dairy allergies, depending on the specific recipe used.

Variations

There are many variations of brochet au four, with different regions and chefs having their own unique recipes. Some recipes call for the addition of mushrooms or other vegetables to the sauce, while others use different herbs or cooking methods. Some recipes also call for the use of other types of fish, such as salmon or sea bass.

Presentation and garnishing

Brochet au four is typically served on a plate, with the pike fillets arranged in the center and the sauce spooned over the top. It can be garnished with fresh herbs such as parsley or chives. A side of vegetables or salad is often served on the side.

Tips & Tricks

To make the pike extra tender, be sure to bake it at a low temperature for a longer period of time. This will help to ensure that the fish is cooked through without becoming dry or tough. Be sure to use a baking dish that is large enough to hold the fish without overcrowding it.

Side-dishes

Brochet au four is often served with a side of vegetables such as roasted asparagus or sautéed spinach. It can also be served with a simple salad or a side of rice or potatoes.

Drink pairings

Brochet au four pairs well with white wine, particularly Chardonnay or Sauvignon Blanc. It can also be enjoyed with a light beer or a sparkling water.