Delicious and aromatic French tarragon and fresh horseradish augment fried pike to a completely new level.
Make sure that you use French tarragon! Once I accidentally bought Russian tarragon, because I never imagined that it would even be sold. As Wikipedia notes about the Russian tarragon, it “is widely considered useless as a culinary herb”.
500 g boneless pike fillet
fresh French tarragon
Fry the fish in butter until brownish colour. Season with salt and white pepper.
Melt a couple of tablespoons of butter in a pan. Add a few twigs of chopped tarragon, and bring to the boil.
Lift the fish pieces to a plate, and pour the butter on top. Grate peeled horseradish generously over the fish. There may be lots of it!
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