Pike on Potato-Marjoram Sauce with Sauteed Mushrooms
Marjoram and the clever use of potatoes as a sauce distinguish this Austrian dish. The seasoned mushrooms are an interesting side dish as well. The centerpiece, fresh pike, is simply presented, pan-sauteed in butter with a crunchy coating of mustard and bread crumbs.
Ingredients
- Potato-Marjoram Sauce
- Yukon Gold potatoes - 2 (alt. other similar potatoes)
- Unsalted Butter - 1 tablespoon
- Veal Stock - 2 tablespoons (see Basics)
- Salt and freshly ground white pepper to taste
- Heavy (Whipping) Cream - 3 tablespoons
- Marjoram - 3 – 4 fresh sprigs, stemmed and chopped
- Sauteed Mushrooms
- Cepe (porcini) Mushrooms - 1-1/2 cups
- Onion - 1/2, minced
- Unsalted Butter - 2 tablespoons
- Balsamic Vinegar - 1 tablespoon
- Olive Oil - 1/2 tablespoon
- Salt and freshly ground white pepper to taste
- Chives - 4, chopped
- Heavy (whipping) cream - 1 tablespoon
- Fried Parsley
- Parsley - 3 bunches, fresh, washed and thoroughly dried
- Oil for deep-frying
- Pike Fillets - Four, 5 to 6 ounce (alt. lean freshwater fish fillets)
- Salt and freshly ground white pepper to taste
- Dijon-Style Mustard - 1 tablespoon
- Parsley - 1 tablespoon, freshly chopped
- Bread Crumbs - 2 tablespoons
- Flour - 1 tablespoon
- Unsalted Butter - 2 tablespoons
Instructions
To prepare the potato sauce: Peel the potatoes and cut into very thin slices. Rinse with water to remove starch. Heat the butter in a medium skillet over medium-high heat and brown the potato slices on both sides. Add the veal stock and season with salt and pepper. Reduce the heat to medium and cook until tender, 2 – 3 minutes. Add the cream and puree with a hand mixer until smooth. Season with the marjoram.
To prepare the mushrooms: Wash the mushrooms and quarter them. Saute the onions in the butter over medium-high heat until translucent. Add the mushrooms and season with salt and pepper. Saute until browned, tossing or stirring with a wooden spoon frequently. When browned, stir in the balsamic vinegar, olive oil, and chives.
To fry the parsley: Heat the oil to 370 F in a deep fryer or deep saucepan. Separate the parsley into individual sprigs and place a few at a time in the hot oil. Fry for 15 – 20 seconds, until crisp but still colorful; lift out with a wire lifter or slotted spoon. Drain well on paper towels. Repeat until all sprigs are fried.
To prepare the pike: Season the fillets on both sides with salt and pepper. Spread the flesh side with mustard and sprinkle with parsley, bread crumbs, and flour. Melt the butter in a large skillet over medium-high heat and saute the fillets, about 3 minutes on each side, until lightly browned. Do not crowd the pan; cook in two batches if necessary.
To serve: Lightly coat four plates with butter. Stir the tablespoon of cream into the mushrooms. Put a large spoonful of mushrooms in the center of each plate. Pour potato sauce around the mushrooms. Place a slice of pike over each pile of mushrooms. Garnish the plate with a circle of fried parsley.
