4 medium endives
Salted hot water, as needed
2 tbsp. lemon juice
4 pike fillets (5 1/2 oz.) each
Salt and freshly ground pepper, to taste
1 tbsp. melted margarine
1 cup dry white wine
1/2 cup water
1 bay leaf
1 bunch parsley
1/2 cup 15% cream (optional)
1 tbsp margarine, melted
1 tbsp. all purpose flour

Serves 4 

Recipe from Linda

Blanch the endives for 2 min. in boiling salt water with lemon juice.

Preheat oven to 350 degrees.  Roll each endive in a fish fillet and season.  Place the fillets in a rectangular baking dish and brush with 1 tbsp. margarine.  Add the wine, water bay leaf and parsley.  Poach for 15 min. in the oven.

Remove the fillets and keep warm.  Pour the fish stock into a saucepan, add the cream and reduce.  Thicken with a mixture of 1 tbsp. margarine and flour.

Serve the stuffed fillets covered with the sauce.