Pike Fillet on Pumpkin Cream, with Chanterelles


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
  • rosemary
  • sage
  • thyme
  • 1 clove of garlic
  • black pepper
  • salt


  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. If you have fresh chanterelles (previously cleaned), you can cook them meanwhile in a second pan, as I explained in the introduction 🙂
  6. 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.
  7. 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.



4 Comments Add yours

  1. Karen says:

    Your fish dish is beautifully prepared. Oh but to have the availability of chanterelles…they have such a wonderful flavor.

    Liked by 1 person

    1. Thank you Karen 🙂 as I said, also here now is late for fresh Chanterelles, but luckily I had some that I previously preserved in olive oil in jars 🙂 fresh are better of course, but it was also ok 🙂

      Liked by 1 person

  2. Kate says:

    This looks phenomenal! I really have to try it.

    Liked by 1 person

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