Parmesan pike and potato mash with celeriac

OLYMPUS DIGITAL CAMERA
Served also with tarragon carrots and garlic beans

Pike fillets, first rolled in beaten egg and after that in a mixture containing grated Parmesan cheese, chopped parsley, chopped dill and chopped rosemary before it is baked in butter – what can I say other than it is just delicious!

Pike isn’t a very valued fish here in Finland and because of this you do not have to pay too much for it in the stores. I happen to like it and its low-fat, solid texture. Pike is a pretty bony fish and supposedly it has an effect on both the flavor and the price. I have heard it said that every real fish eater has a good “bone filter” in his or her mouth, which just might be the reason why I can eat pike so easily.

You can use this recipe with practically any kind of fish, however the fish has to be fleshy to be worth rolling in any kind of cover… a thick cover with a tiny fish inside does not sound very tempting, does it!

The recipe for potato and celeriac mash can be found here.
The recipe for tarragon carrots can be found here.
The recipe for garlic beans can be found here.

PORTION: 2 persons
TIME TO MAKE: 20 minutes

INGREDIENTS:

  • about 250-300 g pike fillets
  • 1 egg
  • grated parmesan
  • fresh finely cut dill
  • fresh finely cut parsley
  • fresh finely cut rosemary
  • 2 tablespoons of lemon juice
  • butter
  • salt, black pepper

Season the fillets with salt and black pepper for about one hour before baking. Whisk an egg on one plate and make mix of grated parmesan, chopped dill, parsley and rosemary on the other plate. Use herbs to your own taste – I used about one tablespoon of each.

Roll the fillets first in beaten egg and after that in the parmesan and herb mix.

Heat the pan up to medium high heat and put in just a little olive oil and plenty of butter. Keep the heat low enough not to burn the butter. Add some lemon juice and bake the fillets for about 4-5 minutes on each side or until evenly cooked. The time depends on the thickness of the fillets. Also mind the cover of the fillet, too high heat will burn it and if you are really unfortunate it will all stick to the bottom of your pan.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s