White butter Pike

Ingredients for 4 people:
1 beautiful Pike about 2 kg.
Short broth.
6 shallots in Cannes.
2 glasses of Chardonnay vinegar.
500g of salted butter.
Salt, pepper, 2 lemons and parsley branch.
Recipe:
well empty and rinse the Pike and poach it in the Court Bouillon.
Reduce menu minced shallots with the Chardonnay vinegar.
Cool and do a water bath with half-salted, slightly softened butter that is added by Hazelnuts.
Mix well with a whisk until obtaining a cream.
Pepper and serve as an accompaniment to the Pike.
Present Pike on a flat fish, surrounded by lemon into slices and parsley in branch.
Serve with a nice Chardonnay des Côtes du chambered Jura.