Austrian cuisine offers a treasure trove of comforting and flavourful dishes, and this recipe for Pike with Potato-Marjoram Sauce is a prime example. The delicate, flaky texture of the pike perfectly complements the creamy, herbaceous potato sauce, creating a harmonious blend of earthy and subtle flavours. Marjoram, a key ingredient in this classic preparation, adds a unique aromatic dimension, elevating the dish beyond the ordinary. This recipe is a celebration of simple, high-quality ingredients, allowing their natural flavours to shine.
Imagine tender pieces of pike, bathed in a velvety potato sauce infused with the fragrant warmth of marjoram. This seemingly simple dish is a testament to Austrian culinary artistry, a perfect balance of textures and tastes. Ready to recreate this culinary masterpiece in your own kitchen? Let's dive into the step-by-step instructions below and bring the delicious flavours of Austria to your table.
Tools Needed
- Non-stick pan
Ingredients
- Pike (freshwater fish)
- Salt
- Dijon mustard
- Parsley
- Breadcrumbs
- Flour
- Sep or Pini mushrooms
- Beef stock: 1/2 cup
- Potatoes
- Butter
- Cream: 3 tbsp
- Ground black pepper
- Olive oil
Step-by-Step Instructions
Step 1. Prepare the Pike Fillets
- Clean and remove all bones from the pike fillets. Salt both sides of each fillet.
- Coat one side of each fillet with Dijon mustard, sprinkle with parsley and breadcrumbs, and dredge in flour.
Step 2. Create the Potato-Marjoram Sauce
- Slice the Sep or Pini mushrooms.
- Combine 1/2 cup beef stock with sliced and browned potatoes. Puree with 3 tbsp of cream.
- Bring the potato mixture to a boil and whisk to a liquid consistency. Add the sauteed mushrooms and return to heat. Season with ground black pepper and parsley.
- Add cream and fresh marjoram to the potato mixture.
- Before serving, whisk butter into the potato marjoram sauce until it reaches a sauce-like consistency. If too thick, add more stock.
- Finish the mushroom sauce with whipped cream.
Step 3. Cook the Pike Fillets
- Heat olive oil in a non-stick pan to frying temperature. Add the pike fillets and cook for about 3 minutes per side.
Step 4. Plate and Garnish
- Garnish the dish with lightly fried parsley.
Read more: Arabic Eggplant Recipe: A Simple & Delicious Guide
Tips
- Ensure the pike is completely boneless before cooking.
- Adjust the consistency of the sauce by adding more stock or cream as needed.
Nutrition
- Calories: approximately 450-550
- Fat: 25-35g
- Carbs: 30-40g
- Protein: 30-40g
FAQs
1. Can I substitute another fish for the pike?
While pike is traditional, other firm white fish like cod or perch will work well. Adjust cooking time as needed.
2. What if I don't have fresh marjoram?
Dried marjoram can be used as a substitute, but use about 1/3 the amount. Or, oregano provides a similar, slightly more robust flavour.
3. Can I make the sauce ahead of time?
Yes! The potato sauce can be made a day or two in advance and reheated gently before serving. This is a great make-ahead dish.
This Austrian Pike with Potato-Marjoram Sauce recipe is a testament to the beauty of simple, fresh ingredients elevated by thoughtful preparation. The result is a dish that's both comforting and sophisticated, perfect for a special occasion or a weeknight supper. Enjoy the delicious flavours of Austria, created right in your own kitchen!