6 fresh walleyed pike fillets, whole and cleaned (1.8 kg)
2 tablespoons of salt or to taste
2 cups of dry white wine (480 ml)
1/4 cup of butter (50 g)
1 cup of pecan halves (150 g)
For the sauce
1/4 cup of butter (50 g)
2 tablespoons of all-purpose flour
1 cup of milk (240 ml)
1/4 cup of wheat flour (30 g)
Optional: 1/4 cup of chopped fresh parsley
6 fresh walleyed pike fillets, whole and cleaned (1.8 kg)
2 tablespoons of salt or to taste
2 cups of dry white wine (480 ml)
1/4 cup of butter (50 g)
1 cup of pecan halves (150 g)
For the sauce
1/4 cup of butter (50 g)
2 tablespoons of all-purpose flour
1 cup of milk (240 ml)
1/4 cup of wheat flour (30 g)
Optional: 1/4 cup of chopped fresh parsley
Preheat the oven to 220°C (hot)
Season the walleyed pike fillets with salt and place them in a baking dish measuring 30 cm x 45 cm
Drizzle the white wine over them
Cover with aluminum foil and bake in the preheated oven until, using a fork, you can easily split the fish (approximately 30 minutes)
Transfer to a serving platter and reserve the sauce
In a large skillet, melt the butter over medium heat and sauté the pecans, stirring constantly
Place them on a large plate and coarsely chop
Set aside
Prepare the sauce: in a medium saucepan, mix the butter and flour and cook over low heat until a caramel forms
Add the milk gradually, stirring constantly, until a smooth mixture is obtained
Dissolve the wheat flour in 1 1/2 cups of the reserved cooking liquid and add to the caramel
Add the pecans and simmer, stirring constantly, until slightly thickened
Taste and adjust seasoning if necessary
Using a fork and knife, separate the fish fillets from the bones, removing any skin or scales
Cover with the sauce and serve hot
If desired, sprinkle with chopped fresh parsley
641 calories per serving
