Recipe for pan-fried pike with Quebec leeks and tarragon sauce
Discover this delicious recipe for pan-fried pike, enhanced by Quebec leeks and a creamy tarragon sauce. A refined dish that highlights local products and will delight your taste buds.
Ingredients :
- Pike fillets (approximately 4 servings)
- Quebec leeks - 2 large, cut into thin rounds
- Butter - 3 tablespoons
- Shallots - 2 small, finely chopped
- Garlic - 2 cloves, chopped
- White wine (from Quebec vineyards) - 100 ml
- Crème fraîche - 150 ml
- Fresh tarragon - 2 tablespoons, finely chopped
- Olive oil - 2 tablespoons
- Salt and pepper to taste
- Lemon juice - 1 tablespoon
Preparation :
- Preparation of the leeks:
In a pan, melt 1 tablespoon of butter and sauté the shallots and garlic until translucent. Add the leeks and cook over medium heat until they become soft and lightly browned. Salt, pepper, then set aside.
- Cooking of pike:
In the same pan, add 2 tablespoons of butter and 1 tablespoon of olive oil. Season the pike fillets with salt, pepper and a little lemon juice. Cook them over medium heat, about 3-4 minutes on each side, until they are nicely browned and cooked through. Remove the fillets from the pan and keep them warm.
- Preparation of the tarragon sauce:
Deglaze the pan with the white wine, scraping off the cooking juices. Let reduce by half, then add the crème fraîche and tarragon. Simmer gently until the sauce thickens slightly. Adjust the seasoning with salt and pepper.
- Assemblage :
Divide the cooked leeks onto plates and place the pike fillets on top. Cover generously with tarragon sauce.
- Suggested side dishes
Serve this dish with oven-roasted new Quebec potatoes or mashed potatoes and celeriac, as well as a crunchy green salad.
Enjoy your food ! This recipe highlights the richness of local Quebec products, while enhancing the delicate flavor of pike.
Filleting a pike is a real challenge for any cooking enthusiast or fisherman, even experienced ones. This fish, with its many Y-shaped bones, requires a particular technique and great precision.
Discover here a threading technique that will make this task much easier (tutorial only in English)
