Ingredients

• 4 boneless pike fillets
• 2 finely chopped shallots
• 125 ml dry white wine
• 60 ml white vinegar
• 200 g cold butter, cubed
• 2 tbsp flour
• 2 tbsp oil
• 1 Chives for garnish
• 1 Salt and pepper

Instructions

1. 1

   Prepare the beurre blanc by reducing the shallots with the wine and vinegar.

2. 2

   When 2 tbsp of liquid remain, whisk in the butter cube by cube off the heat.

3. 3

   Whisk constantly for a creamy sauce. Season with salt.

4. 4

   Lightly flour the seasoned pike fillets.

5. 5

   Pan-fry them in oil for 4 minutes on each side.

6. 6

   Spoon the beurre blanc over and garnish with chives.