Lemon Pike

Ingredients

• 600 g pike fillet (4 fillets)
• 1 Shallot
• 2 tbsp canola oil
• 100 ml dry white wine
• 100 ml fish stock
• 2 tbsp lemon liqueur
• Salt
• white pepper
• 2 Organic lemons
• Lemon balm
• 30 g yogurt butter (2 tbsp; cold)

Instructions

1. 1.

   Rinse pike fillets and pat dry. Peel and dice the shallot.

2. 2.

   Heat 1 tbsp oil in a pan. Sauté the shallot over medium heat until translucent. Deglaze with white wine, letting it reduce almost completely. Add fish stock and liqueur, then let it reduce again.

3. 3.

   Season the fish with salt and pepper. Heat the remaining oil in a pan. Cook the pike on the skin side for 3 minutes at medium heat until golden brown. Flip, remove from heat, and let it steam briefly.

4. 4.

   Meanwhile wash one lemon, pat dry, zest the peel, and squeeze out the juice. Wash lemon balm and chop all but a few leaves.

5. 5.

   Add the lemon zest, juice, and chopped balm to the sauce. Stir in the yogurt butter. Season with salt and pepper.

6. 6.

   Wash the remaining lemon, slice thinly, and arrange on a plate. Place the fish on top, drizzle with sauce, and garnish with the leftover balm.