3rd course, Roasted pike, a Lucerne specialty.
Rinse and dry the pike. Rub inside and out with salt. Cover and place in refrigerator for 120 minutes or overnight.
Dry pike with kitchen roll. Place belly side down in a roasting pan or on a baking sheet lined with parchment paper, perhaps with halved potatoes underneath. Cream butter in a small pan and pour over pike. Add shallots and tarragon.
Roast pike in stove heated to 180 degrees for 30 to 40 min, brushing a few times with butter jus.
For the sauce, brown butter in a small pan. Add the jus or soup and bring to a boil. Add juice of one lemon, grated lemon peel, crème fraîche and Sbrinz. Season sauce with salt, strain and keep hot (do not make).
Lift the pike exactly onto a preheated plate. Arrange with potatoes and vegetables. Garnish with parsley and lemons. Bring the sauce to the table in a sauce boat.
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