| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 452 | 20g | 9g | 11g |
| sugars | fibre | protein | salt |
| 2g | 3g | 48g | 0.6g |
Why I Love Swiss Hecht
It’s always an exciting endeavor when I get to venture outside my Southern cooking comfort zone and experiment with other culinary traditions. That’s why the Hecht recipe, a traditional Swiss delicacy, has captured both my heart and my palate in an indescribable manner. I was thoroughly intrigued by its flavorful simplicity and heartiness, which reminds me of the sense of home I aim to evoke when making my Southern dishes.!
Hecht: A Fusion of Sweetness and Sour
An intriguing mixture of flavors – from the inherent sweetness of the fresh pike, the subtle tartness of lemon, and the comforting richness of butter and cream – makes the Hecht dish a sensory delight. Like when I rustle up my finely seasoned southern fried chicken or delicate buttermilk biscuits, the objective here was to create a balanced yet bold combination of flavors guaranteed to please even the most discerning palate. The inclusion of finely chopped vegetables in the recipe rounds out the flavor beautifully, reminiscent of a hearty fish stew.
An Ode to the Swiss Cuisine, Inspired by a Master
When creating this dish, I drew inspiration from renowned Swiss chef, Gilles Verot, known for his passion for fresh ingredients and traditional cooking methods. His philosophy resonates with my own – deliver the warmth of the hearth and home through well-prepared meals, whether it’s a crowd-pleasing pot of succulent shrimp and grits or a delectable dish of Swizz origin such as the Hecht.
Complementing the Hecht
Though the Hecht stands quite well on its own, it’s also an excellent companion to a variety of dishes. With its robust yet balanced palate, it complements the creaminess of mashed potatoes or the crisp freshness of a kale salad. It can become a mainstay in your international home cooking repertoire, much like my biscuits have become a staple in so many Southern kitchens.
Whether you’re new to Swiss cuisine or a veteran home cook looking to diversify your meals, don’t hesitate to give the Hecht a try. It’s an adventure outside of the comfort zone that I’m glad I took and I’m certain you’ll be too!
What You’ll Need
- 6 Hecht (Pike) fillets, approximately 2 pounds
- 3 tablespoons unsalted butter
- Salt to taste
- Pepper to taste
- 2 cups dry white wine
- 1 onion, finely chopped
- 1 leek, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 bay leaf
- 10 peppercorns
- 2 fresh thyme sprigs
- 1 tablespoon chopped fresh parsley
- 1 cup heavy cream
- 2 egg yolks
- Juice of 1 lemon
- Grated zest of 1 lemon
Method
Step One
Start by seasoning the Hecht (Pike) fillets with salt and pepper to taste. Then, melt the unsalted butter over medium heat in a large sauté pan. Add the seasoned Hecht fillets and cook until they are lightly browned on each side. Then, remove the fillets from the pan and set them aside.
Step Two
In the same sauté pan, add the finely chopped onion, leek, carrots and celery stalks and sauté until they are tender and lightly browned. Add in the bay leaf, peppercorns and thyme sprigs and stir until they are well combined with the sautéed vegetables.
Step Three
Next, add the dry white wine to the sauté pan and bring to a boil. Then, reduce the heat to low, and let it simmer until the liquid is reduced by half. Once the wine has reduced, return the Hecht fillets to the pan and let them simmer in the reduced wine and vegetable mixture for about 5 to 10 minutes, or until the fillets are cooked through and flaky.
Step Four
While the Hecht is simmering, whisk together the heavy cream and egg yolks in a separate bowl until they are well combined. Stir in the lemon juice and lemon zest until they are evenly distributed throughout the cream mixture.
Step Five
After the Hecht has finished simmering, remove the bay leaf and thyme sprigs from the sauté pan, and then stir in the cream mixture. Let the sauce simmer for a few more minutes, just until it is heated through. Then, finish off by sprinkling the chopped fresh parsley over the top.
Step Six
Now your Hecht is ready to serve. Place each fillet on a separate plate and pour some of the cream sauce over the top. Enjoy this flavorful and savory dish!
