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.