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Pike in parsley and garlic cream

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Ingredients for 2 servings:

  • 4 fish fillets (pike) approx. 150 g each
  • 1 bunch of parsley
  • 4 garlic cloves
  • 100 ml coffee cream (8%)
  • some olive oil
  • butter
  • lemon juice
  • Salt
  • pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Drizzle the pike fillets with lemon juice on both sides, season with pepper, and let rest, covered, for about 1 hour. Heat the oil and butter in a medium-sized pan and add the coffee cream. Trim and pluck the parsley, then add it to the cream. Stir constantly and continue heating until almost homogenous. Finely chop the garlic, sprinkle it into the parsley and cream mixture, and heat briefly. Then set aside. Drain the prepared pike fillets and season with salt. Fry in a larger pan. Spread the parsley and garlic cream evenly over the fish and finish cooking. Serve with boiled potatoes and steamed vegetables, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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