Cook the pike in the court-Buillon, remove thorns and skin and place on a large plate.
Prepare the sauce by chopping the ingredients and mixing them with the oil.
Dust the fish with a little cinnamon and cover with the sauce letting it rest and flavour for at least a few hours.
Serve with toasted polenta or hot bread croutons.
An easy and successful appetizer with all the ingredients easy to find.
It is also suitable for other freshwater fish such as chub, whitefish or trout, perhaps leaving out the cinnamon.
