At this time of year, many ice fishermen will catch one of my favorite fish - the northern pike.
Being that we live in a fast-paced society, this recipe will be of considerable interest. That is because it is a one-pan, easy-to-prepare fish dish. I call it simply Skillet Pike.
What you need:
Four large pike fillets
One chopped medium onion
Olive oil, 2 to 3 tablespoons
Six tablespoons butter or margarine
Two tablespoons dry sweet basil
Four cups light cream
Half to one full cup parmesan cheese, more if you want a thicker sauce
What you do:
In a large skillet, add the olive oil and two tablespoons butter and heat. Next, add the chopped onion and cook until clear in color.
Add the fillets and cook for three minutes on each side. They will flake when done. Remove the fillets from the pan and keep them warm.
Place each fillet over a bed of fresh rosemary. Spread equal portions of the cooked onion over each fillet.
In the same skillet, add the remaining butter and melt. Slowly add the cream, pepper and sweet basil and bring to a fast simmer.
Finally, add the grated cheese and stir constantly until the cream and cheese mixture thickens.
Pour equal amounts of the white sauce over each fillet and, lastly, sprinkle lightly with the paprika.