Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Pan-fried Pike Fillets with Beans and Brown Butter
Firm white-fleshed fish such as pike is a natural with its classic accompaniment, browned butter. Add a twist of lemon and a trio of green vegetables and there really is no finer fishy feast.
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | pike fillets (150-200g each) | |
| 150 | g | butter |
| 1 | lemon, zest peeled into thin strips | |
| 100 | ml | water |
| 50 | g | sugar |
| 500 | g | green beans (trimmed), peas and mange-tout |
| 1 | white onion, finely sliced | |
| 2 | stalk(s) | lovage |
| savory oil (alternatively oil and fresh savory), to drizzle | ||
| pinch | ground coriander | |
| plain flour, for dusting | ||
| vegetable oil, for frying | ||
| salt | ||
Preparation:
- Put the butter in a small, heavy-based pan over a low heat and brown slowly until it smells nutty (don't let it burn). Set aside.
- Put the lemon zest strips in a pan with the water and sugar. Bring to the boil, turn down the heat and simmer until soft.
- Put the prepared beans, peas and the onion in a pan with 1–2 tablespoons of the browned butter, cover with the lid and sweat until tender. Season well with salt.
- Season the the pike fillets with salt and coriander, then dip the skin side in flour.
- Heat a thin layer of oil in a frying pan and, when hot, add the fillets, skin-side down, and fry for 4–5 minutes or until the skin is brown and crisp. Carefully turn and fry for a further 1–2 minutes.
- Meanwhile, drizzle the vegetables with savory oil, lovage, and 1–2 tablespoons of the sweet cooking water from the lemon.
- To serve, arrange the pike fillets on top of the vegetables, garnish with the lemon strips and spoon over the remaining brown butter.
