Pan-fried Pike with Cream and Dill Sauce

Name: Pan-fried Pike with Cream and Dill Sauce (Sült csuka kapormártással)
Cuisine: Hungarian
Ingredients: 4 pike fillets, 200 g/7 oz each; 30 ml/2 tbsp plain (all-purpose) flour; 30 g/1 oz/2½ tbsp butter; 45 ml/3 tbsp vegetable oil; 200 g/7 oz/2¾ wild mushrooms, cleaned; 250 ml/8 fl oz/1 cup fish stock; 50 ml/2 fl oz/¼ cup dry white wine; 120 ml/4 fl oz/½ cup double (heavy) cream; 45 ml/3 tbsp finely chopped dill; salt and ground black pepper; salt and ground black pepper

Sült csuka kapormártással

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

Enjoy the subtle taste of pike combined with a delicious dill-flavoured tangy, creamy sauce and earthy-tasting mushrooms. Shallow-frying the pike reduces the amount of fat that is absorbed by the fish meat.

Ingredients

4 pike fillets, 200 g/7 oz each
30 ml/

Europe
Hungary
Fish course
Pescatarian
Low carb
Low sugar
High protein
Keto

Method

Sprinkle the fish with the flour. Heat the butter and oil in a non-stick pan and add the fillets. Cook over medium heat for 2-3 minutes on each side. Add the mushrooms and sauté. Remove the fish and mushrooms and keep hot.

PER SERVING: Energy 540kcal/2244kJ; Protein 37g; Carbohydrate 7g, of which sugars 1g; Fat 40g, of which saturates 16g; Cholesterol 149mg; Calcium 74mg; Fibre 1.4g; Sodium 491mg