Fried Pollack and Chanterelles
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Hauki is the most underrated fish in Finland. Proof of this is this delicious recipe, where fried hake is served with a summer salad and new pots.
Ingredients for four
Sea pike fillet, boneless, preferably large 600-800g Butter and rapeseed.Thyme Fresh bay leaf Garlic 1 clove Cantarelles, cleaned 150-200g Early potatoes
Raparilla leaf salad:4-6 pcs Spring onions 1 pc Avocado cucumber 2 pcs Small capers 1 tbsp
Lemon vinaigrette for salad:2 tablespoons of good quality virgin olive oil 4 tablespoons of ground black pepper
Prepare the salad:
Make a lemon vinaigrette for the salad:Combine the lemon juice and olive oil in a corked bottle. Sprinkle in black pepper and shake vigorously. Mix the salad and lemon vinaigrette just before serving and season with a pinch of salt. Fry the pike:Cut the boneless pike fillet into serving pieces and season with a generous sprinkling of sea salt and a couple of rounds of black pepper. If you can’t get a large pike, fold the portion pieces in half so that you can fry them with a golden brown surface to overcook them. Heat the frying pan or cast iron skillet to a very high temperature so that it almost smokes. First add the rapeseed oil to the hot frying pan and place the fish in the pan. Fry for a few seconds on the taydellä lämmöllä until they have taken on a golden brown colour, then drop into the fryingämpöspace. At this stage, add a large knob of butter, a sprig of thyme, a bay leaf and a lightly crushed clove of garlic to the pan. Let the butter brown in the pan but don’t burn it. You can take the pan off the plate for a moment if the pan is too hot. Place the hawk pieces on it and brush them with the browned butter throughout the cooking. At this stage the frying temperature should already be low. Remove the pike fillets from the pan when they are still slightly crispy inside. Pour the frying butter over them. Place the pike fillets on a plate for a few minutes to cook them. Finish the chicken rolls in the same pan you used to fry the pike. Serve the fried pike-perch and chanterelles with the early potatoes. – If rhubarb is out of season, you can substitute fox bread. – Always use the butter as a sauce, but be careful not to burn it. &ndash. Tips:
