Sharp Pike Roll
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g fish fillet (s) (pike fillet)
- 6 tablespoon lemon juice
- 4 teaspoons Dijon mustard
- 50 g clarified butter
- 300 g tomato (s)
- 1 onion (s)
- 1 spring onion (s)
- 4 tablespoon parsley, curled
- 2 tablespoon flour
- 1 tablespoon oil
- 1 tablespoon vinegar (herb vinegar)
- sugar
- salt and pepper
- water
Print Recipe
Pin Recipe Instructions
- Clean the gutted pike, rinse with cold water, scale and fillet. Do not remove the skin. Cut the fillets into 10-12 cm long pieces. Incise the back meat of the skin side 3 times approx. 5 mm deep. Sour the fillets with 3 tablespoons of lemon juice.
- Rinse the tomatoes, remove the stalks and cut into slices. Finely dice the peeled onion. Cut the rinsed spring onion into rings. Roughly chop the rinsed parsley.
- Mix the oil with 3 tablespoons of lemon juice, the herb vinegar, 1/4 teaspoon of salt, 1/2 teaspoon of sugar, 6 tablespoons of water and a little pepper, add to the tomato slices. Fold the onion cubes and the spring onion rolls into the salad. Scatter some parsley on top.
- Pat the fillets dry, season with salt and place on the skin side. Brush the belly flaps with a teaspoon of mustard and sprinkle with a little parsley. Fold the belly flaps over to the back meat. Turn the pike rolls in flour and coat the sides with the incisions with a teaspoon of mustard each. Turn the pike rolls again in the flour and fix with 2 flat wooden toothpicks each.
- Heat clarified butter in a pan. Fry the rolls with the incised sides for approx. 3 minutes over moderate heat without a lid. Turn the rolls with 2 pan lifters and fry them for 5 - 6 minutes over a moderate heat without a lid until light brown. We recommend serving white bread with this dish.
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