Steamed Pike with Chive Butter Sauce

Cooking Instructions

1. Season fillets with salt, pepper, and a few thyme leaves. Refrigerate until needed.

2. In a medium saute pan, saute the julienne of carrots, leeks, and celery in 1 tbsp butter until just tender. Set aside.

3. Fill the bottom of a steamer with water and 1/2 cup of the wine. Add 1/2 bunch tarragon, 2 shallots, and the remaining thyme; bring to a boil. Arrange fish fillets on the steamer rack, cover, and steam for 5 minutes. Arrange the julienne of vegetables on the fish and continue to steam for 5 minutes more, or until done.

4. Remove fish from the steamer and arrange on heated plates. Keep warm.

5. To make the chive butter sauce: In a saucepan, place 4 shallots, remaining tarragon, 1 cup wine, and a few leaves of thyme. Reduce until only 1/4 cup of the liquid remains. Add the cream and reduce until mixture thickens slightly. Slowly whisk in the remaining butter, one small piece at a time. Add lemon juice, salt, and pepper to taste. Strain the sauce into a small saucepan and stir in the minced chives.