Brochet, Sauce Cresson Recipe

Prepare poaching liquid

In a wide, shallow saucepan combine fish stock, white wine, water, chopped onion, carrot, celery, bay leaf, peppercorns, parsley stems and 1 tsp salt. Bring to a gentle simmer over medium heat, then reduce heat to low so the liquid is barely moving.

Poach the pike

Season the pike fillets lightly with a pinch of salt. Submerge the fillets in the barely simmering poaching liquid (use a plate to keep them submerged if necessary). Poach gently for 6–10 minutes depending on thickness, until the flesh is opaque and flakes easily with a fork. Internal temperature should reach about 60–63°C (140–145°F).

Rest and keep warm

Carefully remove the fillets with a slotted spatula to a warm plate and cover loosely with foil to keep warm while you make the sauce. Reserve about 100 ml of the poaching liquid, strain and set aside to thin the sauce if needed.

Sweat the shallot

In a medium saucepan melt 20 g of the butter over medium-low heat. Add the minced shallot and sweat gently for 2–3 minutes until translucent but not browned.

Simmer stock and cream

Add the 120 ml stock and bring to a gentle simmer. Reduce by about one-third (3–4 minutes). Add the cream and simmer another 2 minutes to warm through.

Blitz the watercress

Remove the pan from the heat and stir in the packed watercress leaves. Cover and let sit for 1 minute to wilt. Transfer the mixture to a blender or use an immersion blender and puree until completely smooth. If the sauce is too thick, thin with up to 100 ml reserved poaching liquid to reach a smooth, sauce-like consistency.

Emulsify with egg yolk

Return the blended sauce to very low heat (do not boil). In a small bowl whisk the egg yolk with the Dijon mustard and lemon juice. Temper the yolk by whisking in a tablespoon of the warm sauce, then slowly whisk the tempered yolk into the pan. Stir continuously over the lowest heat until the sauce slightly thickens (about 1–2 minutes). Do not let it curdle or boil.

Finish with butter and seasoning

Off the heat, whisk in the remaining 40 g butter in small pieces to create a glossy emulsion. Season with salt and white or black pepper to taste. Keep the sauce warm (over very low heat) and if necessary, strain for a perfectly smooth texture before serving.

Rewarm the poached pike gently if it has cooled briefly: place in a warm oven (100°C / 210°F) for 5–8 minutes wrapped loosely in foil, or spoon a little of the warm watercress sauce over the fillets until warmed through.

Place the pike fillets on warmed plates. Spoon a generous portion of watercress sauce alongside and over each fillet. Dot the sauce with the remaining 30 g unsalted butter, allowing it to melt into the sauce for sheen and richness.

Garnish each portion with a couple of fresh watercress sprigs and serve with a lemon wedge to squeeze over the fish. Recommended accompaniments: buttered new potatoes, steamed baby vegetables or simple boiled potatoes.