New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Fried Fillet of Pike with Crayfish Sauce and two types of Mashed Potato
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  • Fried Fillet of Pike with Crayfish Sauce and two types of Mashed Potato
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    By Andreas Viestad

    Fried Fillet of Pike with Crayfish Sauce and two types of Mashed Potato

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    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.

    Servings: 4

    PREPARATION:

    • 1

      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.

    • 2

      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.

    • 3

      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.

    • 4

      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.

    • 5

      Serve the fish with the roughly mashed and finely pured potatoes, surrounded by the crayfish sauce.

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  • 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.

    Servings: 4

    PREPARATION:

    • 1

      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.

    • 2

      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.

    • 3

      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.

    • 4

      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.

    • 5

      Serve the fish with the roughly mashed and finely pured potatoes, surrounded by the crayfish sauce.

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