Pike with Cucumber (St. Pierre Nage with Concombre, Citronnelle, and Lemon)

Chop the celery and leek-potato into thin strips

Slice the onion and carrot into fine rings

Place the chopped vegetables in a pan with white wine, plus 2 cups of water, and bring to a boil

Let it simmer for about 15 minutes

Cut the pike fillets in half, add them to the pan

Add the verbena sprig

Simmer for another 5 minutes or so

While that's cooking, blanch the cucumber and tomato

Drain and slice the tomato into strips and the cucumber into batons (with skin)

Remove the fish from the pan and portion it onto 4 shallow plates

Add the butter to the sauce and vegetables in the pan

When hot, distribute it among the 4 plates and garnish with tomato strips and cucumber batons

Serve four portions.