We suggest preparing Fried Pike with Mushroom Sauce.
Ingredients:
- pike – 1 pc.
- flour – 100 g
- oil for frying
- black and red ground pepper – to taste
- sea salt – to taste
Sauce for Pike:
- oil used for frying the pike
- garlic – 2–3 cloves
- onion – 1 head
- mushrooms – 3–5 pcs.
- cream or milk – 1 cup
- blue cheese (any kind, such as Dorblu) – 100 g
- butter – one-third of a standard stick
- ground black pepper – to taste
- nutmeg – half a teaspoon
- a few sprigs of thyme
- salt – to taste
Preparation:
- Place the pike fillets on a cutting board and season both sides with coarse sea salt. Sprinkle both sides with freshly ground black pepper and a little red pepper. Rub the seasonings well into the fillets and let them marinate for a short time before frying.
- Cut the pike fillets into small pieces. Heat a frying pan, add enough oil to cover the bottom by about 3 mm. While the oil heats, coat each fish piece well in flour.
- Once the oil is hot, place the fish pieces in a single layer and fry on one side for about 3–5 minutes, until golden brown. When a crust forms, flip the pieces and fry on the other side. Once all the fish is fried, start preparing the sauce.
Preparing the Sauce for Pike:
Peel and finely dice the onion. Reheat the oil used for frying the fish and add the chopped onion, stirring well. While the onion cooks, thinly slice the mushrooms. When the onion turns golden, add the mushrooms to the pan.
Next, add one-third of a stick of butter and stir the sauce occasionally until the butter melts completely. Let the sauce simmer for about 2 minutes, then pour in the cream or milk and stir.
Thinly slice 2–3 garlic cloves and remove the thyme leaves from their stems. Once the sauce starts to boil after adding the cream or milk, add the blue cheese and stir until it melts completely.
Then, add the garlic and thyme to the sauce along with a pinch or two of ground nutmeg. Stir well and let the sauce simmer for 1–2 more minutes, then remove from heat.
Your Fried Pike with Mushroom Sauce is ready. Enjoy!
Recipe Notes: If you are using older or less fresh pike, soak it in cold water with salt and a few squeezed lemon wedges for 1–2 hours. This will help reduce any muddy odor.
