Mannerheim pike perch
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Marshal Mannerheim was a great gourmet. Finnish pike perch was his favourite fish. Mannerheim’s pike perch is a variation on a European restaurant classic, Walewska’s pike perch.
Ingredients for four
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4 pike fillets; 1 tsp salt 1/2 tsp white pepper 1 dl breadcrumbs 1 tbsp butter for frying
Horseradish butter
4 tbsp butter 4 tbsp grated horseradish
Mushroom sauce
6 medium mushrooms 2 tbsp butter 1 tbsp wheat flour 2 dl cream 1/2 tsp white pepper 1/2 tsp salt
For garnish
potatoes with peas; dill for garnish
Start with horseradish butter. Soften butter in room temperature. Grate horseradish into the mixture. Stir and put in plastic wrap. Shape into candy and place in the fridge to harden.
Cut the kuhafile into smaller diamond shapes. Season all over and coat in breadcrumbs. Leave to rest for a while in the room to season.
Split the mushrooms. Put 1 tablespoon of butter in a pan and fry the mushrooms in the liquid. Sprinkle with wheat flour, add butter and mix well. Season to taste and pour in the cream. Bring to the boil.
Fry the kuhafillas quickly in a hot pan in a generous amount of butter.
Do the portions as shown in the picture. It is not advisable to put the horseradish butter on the fish, as it will damage the surface. Serve with Mannerheim pike perch, peas and boiled potatoes.
party food Fish dishes Scandinavia Finland
