Pike
Brochet
| Latin name | Esox lucius |
|---|---|
| Family | Fish & seafood |
| Origin | Northern hemisphere fresh water |
| Season (France) | October – March |
| Flavour | Delicate · Mild · Sweet · Earthy |
| Typical price (France) | 15–25 €/kg |
What it is
Lyon built a dish around its worst feature: pike is riddled with fine forked bones, so cooks pounded the flesh, sieved it and bound it into quenelles. The bones are the reason the technique exists.
In the kitchen
Do not attempt a plain fillet unless someone very skilled has boned it. Quenelles or a terrine are the safe routes.
Goes with
Cream Butter Shallot Nutmeg Egg Crayfish White wine vinegar Chives
In season alongside
Savoy cabbage Pauillac lamb Japanese tilefish (amadai) Amethyst deceiver Arbutus berry Hind
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