CookEat Recipe
Pike Sauté Meunière
Six golden pike with lemon browned butter and parsley.
Method
Steps
Step 1
Use six cleaned small fresh whole pike with their heads and tails intact.
Step 2
Carefully remove any sharp bones.
Step 3
Wipe dry, season the six equally with one teaspoon salt and half teaspoon pepper, then roll lightly in flour.
Step 4
Heat three tablespoons neutral vegetable oil.
Step 5
Fry the fish side by side for about five minutes per side, until the thickest flesh reaches at least 70 °C.
Step 6
Transfer to a hot dish.
Step 7
Remove all used frying fat from the pan.
Step 8
In the cleaned pan add one ounce butter, approximately 28 g, and shuffle until a good brown colour without scorching.
Step 9
Squeeze in the juice of half a lemon and pour the browned lemon butter over the pike.
Step 10
Arrange six lemon quarters around the dish and garnish with parsley.
Step 11
Serve.
Cooked it? Rate it.
Cooked 0 times