John Myers
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Pike Poached in Olive Oil on Red Lamb’s Lettuce
The perfect pike poached in olive oil on red lamb’s lettuce recipe with a picture and simple step-by-step instructions.
Poached pike
- 600 g Pike fillet
- 400 ml Olive oil
- 2 NS. Lemons untreated
- Salt pepper
- Fresh cress
Lamb’s lettuce
- 250 g Lamb’S lettuce red
- For the vinaigrette
- 1 medium Lemon untreated
- 0,5 Teaspoon. Salt
- 1 Tablespoon Honey – to taste
- 1 Shallot
- Some black pepper
- 6 Tablespoon Olive oil
- 6 . Radish
- Even though I knew that it is hardly possible to debone the pike, I wanted to try it. In terms of taste, it was great in the end, but the story with the bones was not a nice feeling to eat … the next time I would choose a different fish … which is also my recommendation for you 🙂
- Put the olive oil in a baking dish and heat it in the oven to 60 degrees. Prepare the pike, fillet it and “if possible” debone (* g *) then unseasoned in the preheated olive oil, place it together with the lemon wedges and let it steep for approx. 20 minutes.
- Deck a little on kitchen paper, season with salt / pepper and serve, sprinkle with a little fresh cress.
- Clean the lamb’s lettuce, wash and spin dry. Mix the ingredients for the salad marinade, not only use the juice of the lemon, but also the abrasion of the peel – this gives the wonderful lemony taste, while the juice is responsible for the necessary acidity. Finally stir in the olive oil slowly because of the creamy consistency.
- Combine the lamb’s lettuce and marinade, garnish with a few slices.
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