This is an easy and simple recipe I thought at the moment to prepare something different with some northern pike fillets I still had in my freezer 🙂 I really like pike, but my favorite recipes with it are usually made by boiling it.
This time I tried to coat it in breadcrumbs and to cook it in butter (this I usually do with zander and European perch fillets), and since it’s the season I thought it could be a good idea to make a spring onion cream together with it, and I have to say it fitted well with the pike 🙂
INGREDIENTS (4 people):
- 600 g of northern pike fillets
- egg, flour and breadcrumbs for the coating
- 3 potatoes
- 4-5 spring onions (a.k.a. scallions)
- extra virgin olive oil
- butter, I used about 70 g to fry all the fillets and about 20 g in the spring onion cream
- freshly ground black pepper
- a pinch of nutmeg
- fresh parsley
- sage leaves
- First thing, remove the skin from the pike fillets, wash and then dry them well.
- Then take a pot, heat a couple of spoons of extra virgin olive oil and add the spring onion and the potatoes cut into pieces, and cook them until soft, adding some hot water too. Let it cook for about 25 minutes.
- While the vegetables are boiling you can pass the fillets first in the flour, then in the egg and then in the breadcrumbs. Put also some salt on the fish.
- When the potatoes are soft take an immersion blender and start mixing, reducing everything to a cream. Add a knob of butter (about 20 g), grate a little bit of nutmeg, add some black pepper and season with salt at your taste. I also added some more extra virgin olive oil, and mixed everything until I obtained a smooth cream.
- Now take a larger pan, heat the butter. Then add the sage leaves and the pike fillets. Cook them on both sides, about 4-5 minutes on each side, at medium heat.
- Serve the fish over the spring onion cream, with some fresh parsley and squeeze some lemon juice on the fish too 🙂
PS: take care with the Y-bones of the pike 🙂