This is a recipe that I thought in few minutes 🙂 I wanted to do something different this time (as I previously showed, mostly I use to boil the northern pike and season it then with some sauce, or I make fish balls with it), so I made fillets and I tried to make it look nice, and of course to taste good too 😀
If you can get fresh chanterelles that’s the best, you can cook them easily and quickly with some extra virgin olive oil, parsley and garlic and I think they pair well next to this fish. But I didn’t find now, in this period it’s already a bit too late here, but I remembered that few months ago I prepared some homemade jars with chanterelles preserved in extra virgin olive oil, with some garlic and bay leaves and previously boiled few minutes in water and vinegar, and I have to say that for a homemade dish also this option was good 🙂
Let’s see how to do it!
INGREDIENTS (2 people):
- 2 slices of northern pike fillets, about 150 g each
- 7/8 slices of pumpkin (3/4 cm large)
- chanterelles, I think 500 g for 2 people is ok
- extra virgin olive oil
- 1 clove of garlic
- black pepper
- First of all, once we have the fillets, we make them to season 20/30 minutes in extra virgin olive oil, with salt and black pepper (and 1 sliced clove of garlic, if you want). Make some light cuts on the fillet, so that the seasoning penetrates a bit deeper.
- Meanwhile we also bake the pumpkin slices, in the pre-heated oven at 180 °C, until they are soft (30/40 minutes should be ok, it depends how how thick are the slices and which type of pumpkin you choose).
- When the pumpkin is ready, we remove the skin, and then with an immersion blender we make a cream of it, adding extra virgin olive oil, freshly ground black pepper and the dried aromatic herbs. Then we keep the cream in a warm place, the oven for example, for later.
- Now take a pan and cook the fish at medium heat, with a drizzle of olive oil, starting from the skin side. 8/10 minutes should be enough, keep it covered with a smaller lid that stays very close to the fish. In alternative you could also cook it in steam.
- If you have fresh chanterelles (previously cleaned), you can cook them meanwhile in a second pan, as I explained in the introduction 🙂
- Prepare the “bed” of pumpkin cream in your dishes, then lay the pike fillets on it and the chanterelles next to it. Finish with a last drizzle of extra virgin olive oil and some more salt if you think it’s needed.
- That’s all 🙂
PS: I have to say that honestly I prefer the pike in the other usual ways: boiled, fried in balls or cooked in some pasta sauce, I think those are the best options for it, but sometimes it’s good to try something different and this was good too.