Pan‑fried Pike Fillet with Vegetables

Ingredients

• 800 g pike fillet (with skin)
• 500 g knollensellerie
• 4 shallots
• 1 tbsp butter
• 300 ml fish stock
• 200 ml heavy cream (min. 30% fat)
• 4 tbsp cooked thick beans
• sea salt (Fleur de Sel)
• Pepper (freshly ground)
• a pinch freshly grated nutmeg
• rapeseed oil (for frying)
• 125 ml red port wine
• 500 ml dry red wine
• 0.5 tbsp cane sugar
• 100 g cold butter
• butter (for cooking)

Instructions

1. 1.

   Wash the pike fillet, pat dry, cut into 8 portions and refrigerate.

2. 2.

   Wash the knollensellerie, peel thinly and slice finely. Cut half of the slices into very fine julienne strips and the other half into diamonds.

3. 3.

   Peel the shallots and dice finely.

4. 4.

   For the vegetables sauté half of the diced shallots in 1 tbsp butter until translucent, set aside. Add the diamond‑cut knollensellerie and deglaze with fish stock. Cook the diamonds to bite‑firm tenderness. Remove them, add cream to the stock and reduce over low heat to a creamy consistency. Puree finely, then return the diamonds and beans. Season with salt, pepper and nutmeg; keep warm.

5. 5.

   Blanch the knollensellerie julienne in boiling salted water for a few seconds, pat dry and fry in hot oil until golden. Drain on kitchen paper and lightly season with salt.

6. 6.

   For the red‑wine butter reduce remaining shallots with port wine, red wine, cane sugar and a pinch of salt. Cut butter into pieces and add gradually while stirring, mixing well. Season the sauce with salt and pepper.

7. 7.

   Pan‑fry the fish in hot oil 2–3 minutes on the skin side, then carefully flip and fry for another minute on the other side (depending on thickness).

8. 8.

   Plate the pan‑fried pike fillet with vegetables, garnish with fried knollensellerie and drizzle red‑wine sauce. Serve immediately.