Ingredients

• 4 pike fillets
• 250 ml 15% cream
• 2 tbsp old-fashioned mustard
• 1 chopped shallot
• 125 ml white wine
• 2 tbsp butter
• 1 tbsp fresh tarragon
• 1 Salt and pepper

Instructions

1. 1

   Pan-fry the pike fillets in butter for 4 minutes on each side. Set aside.

2. 2

   Sauté the shallot in the same pan.

3. 3

   Deglaze with white wine. Reduce by half.

4. 4

   Add the cream and mustard. Let thicken for 3 minutes.

5. 5

   Add the tarragon. Spoon over the fillets.

6. 6

   Tarragon and mustard pair perfectly with pike.