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Pike in Green Sauce - Hiecht Mat Kraďderzooss

Pike poached in a green sauce of butter, sorrel, chervil, parsley, chives, cream, and stock.

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Why it works: Sorrel and chervil match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 247 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Pike in Green Sauce - Hiecht Mat Kraďderzooss

Timeabout an hour

Ingredients

Directions

Prepare the stock

  1. Boil the vegetables and spices for 45 minutes to produce a stock to which a glass of Riesling should be added.

  2. While this is being done, clean and descale the fish.

Poach the fish

  1. Put the stock in the fish kettle, and place the fish on the riddle therein.

  2. Bring to the boil and continue to cook, with the lid on, for about an hour.

Make the sauce and serve

  1. During this time butter a casserole and lightly cook the sorrel and chervil on a low heat.

  2. Pour in half a cup of stock, add the cream, and boil for a short time.

  3. Add salt and pepper to taste.

  4. Lay the poached fish on a preheated plate.

  5. Mix the freshly chopped parsley and chives into the sauce, and immediately pour it over the fish.

  6. Serve with boiled potatoes and a green salad.

Nutrition, whole recipe (rough)

236Calories
3 gProtein
17 gFat
19 gCarbs

Counts 9 of 13 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Carrot1 medium (61g)25
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Chive1 tbsp (3g)1
Salt1 tsp (6g)0
Pikenot in our table0
Saucenot in our table0
Sorrelnot in our table0
Chervilnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sorrel + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together247 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  4. Chervil + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together774 recipes

    Shared aroma: estragole (anise, licorice).

  5. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pike
Firm white flesh that holds its shape during gentle poaching in the stock.
Sweet cream
Adds richness and body, giving the green sauce a smooth, velvety texture.
Butter
Fat that softens the sorrel and chervil and adds richness to the sauce.
Sorrel and chervil
Supply the sharp, herbal acidity that gives the sauce its character.
Riesling
Adds acidity and aromatic fruitiness to the stock that flavours the fish.

The step that matters

Keep the poaching liquid at a gentle simmer. A hard boil toughens and breaks delicate pike flesh, so the fish should cook gently with the lid on until just done.

Swap the onion

How well each one fits the dish's main ingredients (carrot, celery, sauce, butter, sorrel, chervil, parsley):

  1. Shallotfits better
  2. Turnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against carrot, celery, sauce, butter, sorrel, chervil, parsley. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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