| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 456 | 30g | 16g | 10g |
| sugars | fibre | protein | salt |
| 3g | 1g | 29g | 0.93g |
Why I Love Finnish Pike Fillets in White Wine Sauce
If there’s any virtue I’m grateful for from my upbringing, it’s definitely the gift of diverse culinary experiences. Talking about the fusion of flavors from the Pacific Northwest to Japan, there’s a world of recipes that capture this blend – and the Pike Fillets in White Wine Sauce, a gem from the Finnish kitchen, is no exception.
A Delicate Blend of Quality Ingredients
The Pike Fillets in White Wine Sauce is quite the culinary journey. It is an eclectic patchwork of flavors, an orchestra where every instrument has its solos but is in harmony with the rest. Savory pike fillets, a squeeze of fresh lemon juice, finely chopped onions, minced garlic cloves, and aromatic herbs like dill and parsley create an irresistible symphony of taste. The backbone of the dish though, is the eloquent combination of a dry white wine reduction and heavy cream, which adds richness and depth to the variety of other ingredients. The result? A meal that sings with flavors, each bite better than the last one.
The Inspirational Link
Surprisingly, this admixture of pure Finnish cuisine was majorly influenced by an enthusiastic and rather adventurous chef, Magnus Nilsson who shares an equivalent love for unique taste fusions. His knack for exploring international cuisines and turning simple dishes to elegant meals is inspiring, to put it mildly.
The simplicity of the Pike Fillets in White Wine Sauce is a reminder of my roots in the Pacific Northwest, where fresh seafood is almost a given. The use of diverse herbs and spices, on the other hand, echoes my Japanese lineage. This recipe is indeed a hallmark of my dual heritage – a mirror reflecting my journey in the world of culinary arts.
I must add that while cooking is an art, uncovering the balance of exotic tastes from different parts of the world requires good taste, patience, and a lot of love. The process of making the Pike Fillets in White Wine Sauce does exactly that. It pushes you to respect each ingredient, understand its origins, and use it strategically to create an explosion of flavors that’s nothing short of a gourmet experience.
So, if you’re feeling a bit adventurous and want to savor something which is a culinary representation of my journey from the Pacific Northwest to Japan, then I would highly recommend trying out this Finnish-inspired recipe of Pike Fillets in White Wine Sauce.
What You’ll Need
- 6 pike fillets
- Salt and pepper to taste
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 cup heavy cream
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
Method
Step One
Start by rinsing your pike fillets under cold water. Pat them dry using a kitchen or paper towel, and season both sides with salt and pepper to taste.
Step Two
Heat the olive oil and unsalted butter in a large skillet over medium heat. Once the butter has melted and the oil/butter mixture is hot, add your seasoned pike fillets. Sear the fillets until they are golden brown on both sides, this should take around three to four minutes per side. Once the fillets are cooked, remove them from the skillet and set them aside.
Step Three
In the same skillet, add the finely chopped onion and minced garlic. Sauté the garlic and onions until they become translucent and aromatic, which typically takes around five minutes. Stir regularly to prevent them from burning and sticking to the skillet.
Step Four
Pour the cup of dry white wine into the skillet with the onions and garlic. Allow the mixture to simmer for a few minutes until the wine has reduced by about half. This not only cooks off the alcohol in the wine but also concentrates the flavors.
Step Five
After the wine has reduced, add the heavy cream, chopped fresh dill, chopped fresh parsley, and fresh lemon juice to the skillet. Stir the ingredients well to combine them and bring the sauce to a simmer.
Step Six
In a small bowl, combine the tablespoon of cornstarch with a little bit of cold water to create a slurry. This step is important in thickening your white wine sauce. Once the slurry is well mixed, slowly pour and stir it into your simmering sauce.
Step Seven
Return the seared pike fillets to the skillet, spooning the white wine sauce over them. Allow the fillets to simmer in the sauce for a few minutes until they have heated through. Serve the pike fillets with plenty of the white wine sauce on top and garnish with additional fresh herbs if desired. Enjoy!
