Using pike just for making pike cutlets is a prejudice that I would like to overcome. It is our best fresh water fish! On the programme I made two different types of mashed potato, something that one rarely does at home.
Roughly mashed potatoes: Cook the potatoes and peel some of them, but not all. Add the milk and butter and mash them roughly. Add salt and nutmeg to taste.
Finely Pured Potatoes: Cook the potatoes, peel them and press them through a fine sieve over a bowl, or use a potato press. Melt the butter in a saucepan with the milk. Return the mashed potatoes to the saucepan and whisk in the butter and milk mixture. Add salt to taste.
Crayfish Sauce: Saut the crayfish shells in a hot frying pan with the onions and garlic until lightly browned. Add the water and cognac and boil for ten minutes. Strain and then continue cooking until just a few tablespoons of the stock are left. Whisk in the butter, if required. Add salt and pepper to taste.
Pike with Caraway: Season the fillets and fry them in the butter in a hot pan until they acquire a nice golden brown crust and the meat flakes away when you prick it with a fork.
Serve the fish with the roughly mashed and finely pured potatoes, surrounded by the crayfish sauce.