John Myers
Fish: Pike Fillets with Mediterranean Touch
The perfect fish: pike fillets with mediterranean touch recipe with a picture and simple step-by-step instructions.
- 1 piece Fresh pike, approx. 1.2 kg
- 3 piece Fresh shallots
- 2 piece Garlic cloves, chopped and not crushed
- 50 g Diced bacon
- 3 piece Tomatoes
- 2 Branches Rosemary, fresh
- 2 Branches Sage fresh
- 2 Branches Fresh thyme
- 2 Branches Fresh oregano
- 125 g Butter
- 125 g Black pepper from the mill
- 125 g Carpathian salt – was a gift, it goes of course from normal salt
- 125 g Flour
- Free the pike from the head and tail. (I frozen and will make a fish stock out of it at some point.) Cut the bones with scissors along the spine and cut the fish into two large fillets with a sharp knife.
- Heat some butter in a pan. Peel the shallots and cut into half rings, remove the peel from the garlic and dice very finely. Also cut the bacon into cubes. Quarter the tomatoes. Now sauté everything together with all the herb sprigs.
- Preheat the pipe to 150 degrees.
- In a large frying pan, distribute the remaining butter in flakes, and distribute the steamed onion mixture on top.
- Salt the fish only on the meat side, add plenty of pepper on both sides and turn in flour.
- Place the fillets on top of the vegetables and cook covered for about 20 minutes. Then remove the lid and fry for another 10 minutes. (possibly switch on the grill)
- Serve with rosemary potatoes.
- The meat of this fish is firm and white. Unwinding the bones was no problem at all.
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