Heicht mat Kraïderzooss (Pike in Green Sauce) is a traditional Luxembourger recipe for a classic dish of pike boiled with vegetables that's served in a green herb sauce with butter and cream. The full recipe is presented here and I hope you enjoy this classic Luxembourger version of: Pike in Green Sauce (Heicht mat Kraïderzooss).
For the Sauce:
50g butter
1 handful of sorrel and chervil, mixed
1 bunch of parsley, finely chopped
4 tbsp chives, finely chopped
salt and freshly-ground black pepper, to taste
250ml cream
Method:
Lay the pike in a fish kettle, pour over enough water to cover then refrigerate for 24 hours, changing the water occasionally.
Combine the bayleaf, peppercorns, vegetables and wine in a pan with 2.5l water. Bring to a boil and cook for 45 minutes to produce a stock. Strain and set aside.
Clean and descale the fish then place in a fish kettle and pour over about 1l of stock (reserve the remainder). Bring to a boil, cover and cook for about 60 minutes, or until the pike is tender.
In the meantime, butter a casserole dish, add the sorrel and chervil and wilt gently over low heat. Add 250ml of the reserved vegetable stock and the cream, bring to a boil and cook for about 5 minutes.
Remove the fish from the kettle and arrange on a serving plate. Season the sauce to taste, mix in the parsley and chives then immediately pour over the fish. Serve with boiled potatoes and a green side salad.
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