Fried Pike
6 servings
45 minutes
Fried pike is a dish that combines the rich flavor of river fish with delicate notes of fat and anchovies. This recipe has roots in European culinary traditions, where the use of aromatic additions makes the fish even juicier and more expressive. By baking in foil or paper, the pike retains all its natural moisture and acquires an appetizing golden crust. Serving with refreshing lemon and a tangy sauce based on mayonnaise, capers, and gherkins enhances the flavor, giving it a slight acidity and depth. This dish is perfect for a festive dinner or entertaining guests, and its exquisite taste pairs wonderfully with white wine or light side dishes.
1
Remove the skin from the pike.
2
Pierce the obtained fillet in several places with a knife and stuff it with pieces of fat and anchovies.
- Salo (cured pork fat): 50 g
- Anchovies: 8 pieces
3
Then wrap the fish in oiled baking paper or oiled foil. Bake at 200 degrees for 30 minutes.
- Olive oil: to taste
4
Place the cooked fish on a plate and garnish with lemon slices.
5
Prepare the sauce: blend mayonnaise, capers, gherkins, parsley, and pepper. Serve separately from the fish.
- Mayonnaise: 400 g
- Capers: 1 tablespoon
- Cornichons (gherkins): 3 pieces
- Chopped parsley: 2 tablespoons
- Ground black pepper: to taste
