Recipe Tip: Pan-fried Pike Fillets with Beans and Brown Butter

Recipe Tip: Pan-fried Pike Fillets with Beans and Brown Butter

Top Recipe for 4 Persons by Lukas Nagl. All ingredients and tips for getting it right. Firm white-fleshed fish such as pike is a natural with its classic accompaniment, browned butter. Add a twist of lemon and a trio of green vegetables and there really is no finer fishy feast.



    1. Step 1

      Put the butter in a small, heavy-based pan over a low heat and brown slowly until it smells nutty (don't let it burn). Set aside.
    2. Step 2

      Put the lemon zest strips in a pan with the water and sugar. Bring to the boil, turn down the heat and simmer until soft.
    3. Step 3

      Put the prepared beans, peas and the onion in a pan with 1–2 tablespoons of the browned butter, cover with the lid and sweat until tender. Season well with salt.
    4. Step 4

      Season the the pike fillets with salt and coriander, then dip the skin side in flour.
    5. Step 5

      Heat a thin layer of oil in a frying pan and, when hot, add the fillets, skin-side down, and fry for 4–5 minutes or until the skin is brown and crisp. Carefully turn and fry for a further 1–2 minutes.
    6. Step 6

      Meanwhile, drizzle the vegetables with savory oil, lovage, and 1–2 tablespoons of the sweet cooking water from the lemon.
    7. Step 7

      To serve, arrange the pike fillets on top of the vegetables, garnish with the lemon strips and spoon over the remaining brown butter.