Grilled pike with beurre blanc sauce offers a beautiful contrast of rustic charm and refined technique. The firm, flaky texture of the fish takes on a whisper of smokiness when kissed by the embers, while the beurre blanc—rich, tangy, and silky—coats each bite in luxurious warmth. Whether served outdoors under open skies or plated for an intimate dinner, this dish strikes a satisfying balance between elegance and simplicity.
Ingredient Breakdown
Pike, often overlooked, is a firm white fish with a clean flavor that holds up beautifully to high-heat grilling. Filleted properly, its lean texture absorbs aromatics readily, making it ideal for marination. The lemon juice in the marinade adds a burst of acidity, brightening the fish’s natural flavor, while sliced garlic and robust herbs like sage and rosemary lend earthy complexity. Generous drizzles of extra virgin olive oil not only coat the fish but help conduct flavor into every crevice.
The beurre blanc sauce introduces a rich French flair to the recipe. It begins with finely minced shallots gently simmered with white wine and vinegar or lemon juice, then slowly emulsified with very cold butter. This classic technique yields a sauce that’s smooth and slightly tangy, with just enough heft to contrast the grilled fish. A splash of cream or crème fraîche, though optional, enhances the sauce’s velvety mouthfeel.
Step-by-Step Preparation Guide
To begin, place the fillets in a deep dish and generously coat them with extra virgin olive oil and lemon juice. Tuck in the garlic slices and sprigs of herbs, ensuring the marinade covers the fish thoroughly. Allow the fish to rest for at least an hour in this fragrant bath, turning occasionally so each side gets an even infusion of citrus and aromatics.
While the fish marinates, prepare your fire. Cooking over embers adds a rustic charm, imparting a whisper of smokiness that elevates the fish’s clean flavor. Use hardwood or lump charcoal for steady, glowing embers. Avoid open flames—they char the outside too quickly without fully cooking the interior.
As the fire settles, begin the beurre blanc. Combine minced shallots, wine, and vinegar in a saucepan and bring to a gentle simmer. Stir constantly as the liquid reduces completely, preventing the shallots from browning. Once the pan is nearly dry, add a splash of cold water to reset the base. Begin whisking in the cold butter, a few cubes at a time, maintaining a gentle simmer. Patience is key—the slow melting and constant whisking yield a smooth, glossy emulsion. For an even silkier finish, add a touch of crème fraîche or cream near the end. Season lightly and keep the sauce warm over a bain-marie.
Once the embers are ready, blot excess marinade from the pike using paper towels. Remove any large herbs or garlic slices to prevent them from burning. Grill the fillets skin-side down for 12 to 13 minutes if they’re thick—about two finger-widths. Use a rosemary sprig as a brush to baste the fish with the leftover marinade, adding both flavor and aroma. Flip gently and cook the other side for another 7 to 8 minutes, just until the flesh flakes easily. Finish with a grind of black pepper and prepare to serve.
Recipe Tips & Frequently Asked Questions
Best practices for handling and marinating thick vs. thin pike fillets:
Thicker fillets benefit from longer marination and slower grilling; thinner cuts need less time to avoid overcooking.
How to prevent the beurre blanc from splitting or overcooking:
Keep the butter cold and add it gradually, whisking constantly; never let the sauce boil vigorously.
Using a rosemary sprig as a natural basting brush:
Dip the herb sprig into marinade and brush over the fish as it grills—this infuses flavor while looking beautifully rustic.
Techniques for keeping the sauce warm without losing texture:
Use a bain-marie to gently hold the sauce at serving temperature, avoiding direct heat.
Can I grill the fish on gas or charcoal if embers aren’t available?
Yes, indirect heat on gas or charcoal works well—use a grill basket for delicate fillets.
What if I don’t have access to fresh pike—any good substitutes?
Try firm, white-fleshed fish like trout, perch, cod, or halibut.
How long can beurre blanc be held warm before serving?
No more than 30 minutes—after that, it risks breaking.
Can I prepare the sauce in advance and reheat it?
It’s best made fresh, but if necessary, reheat slowly over a bain-marie while whisking.
What to Serve With This Recipe
Complement the richness of the beurre blanc with grilled vegetables like zucchini, bell peppers, eggplant, or pearl onions. After grilling, toss them in olive oil, minced garlic, and a touch of chili for a subtle kick.
Pair the fish with buttered baby potatoes, herbed couscous, or wild rice to add heartiness without overwhelming the main flavors. Crusty baguette slices are perfect for mopping up any leftover sauce.
For drinks, a crisp Sauvignon Blanc or dry Chardonnay cuts through the richness, while a bold twist—like a Rodenbach Vintage sour beer—adds a tangy counterpoint that echoes the acidity in the beurre blanc.
Creative Variations
Switch up the protein by using trout or perch, both of which grill well and absorb the marinade beautifully. Halibut also works well, particularly if you prefer a firmer texture.
Add personality to the beurre blanc by infusing it with tarragon, citrus zest, or even a few crushed pink peppercorns. For extra depth, swap the wine with a splash of dry vermouth. Crème fraîche stirred in at the end brings not only creaminess but a gentle tang that complements grilled fish exceptionally well.
Grilled pike with beurre blanc is a dish that celebrates contrast—simple fire-kissed fish paired with a sophisticated French sauce. It’s a recipe that invites both casual cooking and refined presentation, ideal for summer gatherings or special occasions alike. With its elegant layers of flavor and approachable preparation, it’s the kind of dish that leaves a lasting impression.
Ingredients
For the Pike:
800 g pike fillets
1 clove garlic, thinly sliced
Fresh herbs (such as sage and rosemary)
Freshly ground black pepper
Juice of one lemon
Extra virgin olive oil
Salt
For the Beurre Blanc Sauce:
150 g very cold high-quality butter (e.g., mountain butter)
2 shallots, finely minced
5 cl white wine
5 cl white wine vinegar or fresh lemon juice
Freshly ground black pepper
Salt
(Optional: a small amount of cream or crème fraîche for added smoothness)
Instructions
Begin by preparing the pike fillets and placing them in a deep dish or ovenproof pan. Pour a generous amount of extra virgin olive oil over the fish, followed by the freshly squeezed lemon juice. Distribute the sliced garlic and sprigs of fresh herbs throughout the marinade. Season generously with salt and gently coat the fillets by turning them to ensure even coverage. Allow the fish to marinate for at least an hour, turning occasionally to deepen the flavor.
While the fish marinates, prepare your grill and light the fire—these fillets will be cooked directly over embers for a smoky depth. At the same time, begin the Beurre Blanc sauce. Finely mince the shallots (using a food processor if preferred), then transfer them to a saucepan along with the white wine and vinegar or lemon juice. Set the pan over medium heat and allow the mixture to reduce completely, stirring often to avoid burning the shallots. Once the liquid has evaporated, deglaze with 2 to 3 tablespoons of cold water.
Gradually whisk in the cold butter, cut into small cubes, adding a few pieces at a time. Maintain a gentle boil and continue whisking vigorously to form a velvety, glossy emulsion. If desired, finish the sauce with a splash of cream or crème fraîche for added silkiness. Season with salt and freshly ground black pepper to taste. The sauce should be served immediately, but it can be kept warm for a short time using a bain-marie—note that prolonged heat may alter the texture.
Once your embers are ready, pat the fish dry with paper towels to remove excess marinade. Discard the garlic and herbs to prevent burning. Place the fillets on the grill skin-side down. For thicker cuts—about the width of two fingers—grill for roughly 12 to 13 minutes on the skin side, then carefully flip and cook for another 7 to 8 minutes. Throughout the grilling, brush the fish with the reserved marinade using a sprig of rosemary to impart subtle aromatics and added richness. Sprinkle freshly ground black pepper near the end of cooking.
Grilled vegetables make an excellent side. Cook them before the fish and marinate afterward in olive oil with garlic and chili flakes. Excellent choices include sliced eggplants, zucchini, bell peppers, and baby onions.
To serve, plate the grilled pike and spoon the warm beurre blanc sauce generously over the top. Although the sauce may slightly change in consistency if held over heat, its flavor remains luxuriously rich. Pair this dish with a crisp white wine—or, for a surprising twist, a Belgian Rodenbach Vintage sour beer, whose tart profile contrasts beautifully with the buttery sauce.
Grilled Pike with Beurre Blanc Sauce Recipe
Ingredients
For the Pike:
- 800 g pike fillets
- 1 clove garlic thinly sliced
- Fresh herbs such as sage and rosemary
- Freshly ground black pepper
- Juice of one lemon
- Extra virgin olive oil
- Salt
For the Beurre Blanc Sauce:
- 150 g very cold high-quality butter e.g., mountain butter
- 2 shallots finely minced
- 5 cl white wine
- 5 cl white wine vinegar or fresh lemon juice
- Freshly ground black pepper
- Salt
- Optional: a small amount of cream or crème fraîche for added smoothness
Instructions
- Begin by preparing the pike fillets and placing them in a deep dish or ovenproof pan. Pour a generous amount of extra virgin olive oil over the fish, followed by the freshly squeezed lemon juice. Distribute the sliced garlic and sprigs of fresh herbs throughout the marinade. Season generously with salt and gently coat the fillets by turning them to ensure even coverage. Allow the fish to marinate for at least an hour, turning occasionally to deepen the flavor.
- While the fish marinates, prepare your grill and light the fire—these fillets will be cooked directly over embers for a smoky depth. At the same time, begin the Beurre Blanc sauce. Finely mince the shallots (using a food processor if preferred), then transfer them to a saucepan along with the white wine and vinegar or lemon juice. Set the pan over medium heat and allow the mixture to reduce completely, stirring often to avoid burning the shallots. Once the liquid has evaporated, deglaze with 2 to 3 tablespoons of cold water.
- Gradually whisk in the cold butter, cut into small cubes, adding a few pieces at a time. Maintain a gentle boil and continue whisking vigorously to form a velvety, glossy emulsion. If desired, finish the sauce with a splash of cream or crème fraîche for added silkiness. Season with salt and freshly ground black pepper to taste. The sauce should be served immediately, but it can be kept warm for a short time using a bain-marie—note that prolonged heat may alter the texture.
- Once your embers are ready, pat the fish dry with paper towels to remove excess marinade. Discard the garlic and herbs to prevent burning. Place the fillets on the grill skin-side down. For thicker cuts—about the width of two fingers—grill for roughly 12 to 13 minutes on the skin side, then carefully flip and cook for another 7 to 8 minutes. Throughout the grilling, brush the fish with the reserved marinade using a sprig of rosemary to impart subtle aromatics and added richness. Sprinkle freshly ground black pepper near the end of cooking.
- Grilled vegetables make an excellent side. Cook them before the fish and marinate afterward in olive oil with garlic and chili flakes. Excellent choices include sliced eggplants, zucchini, bell peppers, and baby onions.
- To serve, plate the grilled pike and spoon the warm beurre blanc sauce generously over the top. Although the sauce may slightly change in consistency if held over heat, its flavor remains luxuriously rich. Pair this dish with a crisp white wine—or, for a surprising twist, a Belgian Rodenbach Vintage sour beer, whose tart profile contrasts beautifully with the buttery sauce.
