Pan-fried Pike Fillets with Beans and Brown Butter
Pan-fried Pike Fillets with Beans and Brown Butter
© Ian Ehm
Pan-fried Pike Fillets with Beans and Brown Butter
© Ian Ehm
Ingredients (Serves 4)
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
4
pike fillets (150-200g each)
pinch
ground coriander
plain flour, for dusting
vegetable oil, for frying
2
stalk
lovage
savory oil (alternatively oil and fresh savory), to drizzle
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.
