Pike with Plum Compote

Name: Pike with Plum Compote
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 25 min
Yield: 4
Cuisine: German
Ingredients: 1 ready-to-cook pike (head and tail removed), about 60 cm long; Salt; black pepper (ground); 3 Tbsp plant oil; 200 ml dry white wine; 150 ml apple juice; 400 g fresh plums; 1 tsp black peppercorns; 1 tbsp red peppercorns; 2 tbsp plum jam; 0.5 tsp cinnamon powder; parsley

Prep: 20min

| Servings: 4 | Cook: 30min

Pike with plum compote is a recipe with fresh ingredients from the freshwater fish category. Try this and other recipes from Spoonsparrow!

Ingredients

1 ready-to-cook pike (head and tail removed), about 60 cm long
Salt
black pepper (ground)
3 Tbsp plant oil
200 ml dry white wine
150 ml apple juice
400 g fresh plums
1 tsp black peppercorns
1 tbsp red peppercorns
2 tbsp plum jam
0.5 tsp cinnamon powder
parsley

Instructions

1.
Preheat the oven to 100°C with top and bottom heat.
2.
Wash the pike, pat dry and cut into 12 equal fillets. Rub both sides with salt and pepper and sear in a large hot pan with oil for 3-5 minutes per side until golden brown. Remove and keep warm in the preheated oven. Deglaze the pan with white wine and apple juice and simmer for about 10 minutes over medium heat. Meanwhile, wash the plums, halve them, pit them, and add to the sauce along with peppercorns and plum jam. Season with salt and cinnamon and simmer for another 6-10 minutes. Plate three pieces of pike on a warmed plate with the plum sauce and garnish with parsley leaves. Serve the remaining sauce separately.