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Pan-fried Pike Fillets with Beans and Brown Butter

Pan-fried Pike Fillets with Beans and Brown Butter
© Ian Ehm
Home Food & Drinks Recipes Cooking Pan-fried Pike Fillets with Beans and Brown Butter

Pan-fried Pike Fillets with Beans and Brown Butter

Fish

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.

Lukas Nagl

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.
Lukas Nagl
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