Brochet au four is a traditional fish dish originating from France. The dish is usually made with a combination of pike, onions, garlic, sorrel, butter, eggs, wine, cornflour, heavy cream, breadcrumbs, parsley, thyme, bay leaves, salt, and pepper.

The fish is scaled, gutted, washed, and stuffed with a combination of breadcrumbs soaked in cream, butter-sautéed onions, garlic, and sorrel; breadcrumbs, eggs, salt, and pepper. The opening is sewn shut and the stuffed pike is placed on top of the onions and herbs in a roasting tin.

The dish is seasoned with salt and pepper, dotted with butter, and roasted in the oven while being basted during the process. Once done, the pike is served on a platter with a warm sauce consisting of cornflour, heavy cream, and leftover onions and pan juices.