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Steamed Pike with Dried Toamtoes, Pine Seeds, and Olive Oil

Ingredients

• 12 escalopes of Pike (60gr a piece)
• 1 Cup Extra virgin Olive oil
• 3 dried Tomatoes
• 2 spoons Pine nuts
• 3/4 Cup White Wine
• Salt and pepper
• 1 Tsp minced parsley

Season the escalopes of pike and steam them 4 minutes.

To prepare the sauce heat the olive oil and roast the thin sliced tomatoes. Add the pine seeds and roast them lightly. After adding the white wine reduce it all. Before seasoning the sauce add the chopped parsley. Arrange the escalopes on the plates and drape it with the sauce. Chef Oliver Lauterbach serves it with braised strips of leek and vegetable pearls.

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