Fresh herb pike is at its best in a small bowl. Use a spoon to carry the pike with the marinade delicacies to your mouth.
600 g boneless pike fillet
rapeseed (canola) oil
2–3 twigs of fresh rosemary
10–15 twigs of fresh thyme
2 cloves of garlic
1 dl balsamic vinegar
1 dl rapeseed (canola) oil
1 dl water
1–2 tbs honey
2 tbs sweet chili sauce
2 leaves of laurel
white and black pepper
1–2 tsp salt
Chop finely fennel, shallots and herbs. Mix the marinade ingredients and season with salt and peppers.
Cut boneless pike fillet into small portions, and fry in small batches in a hot pan until light brown. Season the cooked fish well with salt, and lightly with white pepper.
Place the cooled pike pieces in a bowl, and pour over the marinade. Mix lightly, and see that all fish is in the liquid. Let marinade in the refrigerator for at least 24 hours. Mix a few times during the marination.
You can find a clear directions to filet a pike (in Finnish): https://www.youtube.com/watch?v=d-Aic1NxYp8
Text and recipe: Hannu Puttonen
Photo: Veli-Pekka Räty, Three Images