Pan-fried pike, piccadillo seasoning, girolles sauce Recipe

Start with the sauce: reduce 100 ml red wine (I used a German Blauburgunder, which is a Pinot Noir) till syrupy. Then add 100 ml cream and reduce 50%. Finally add 200 ml Jus de Veau

Clean 100 g girolles, chop a shallot and pan-fry 100 g bacon matchsticks

Season 2 fillets of pike with 2 tbsp piccadillo (a Mexican mix of smoked paprika, cumin, coriander seeds, garlic powder, oregano, onion powder, salt, curcuma, cayenne pepper, lavas, parsley and cinnamon)

Pan-fry the mushrooms, add the shallot and the bacon. Deglaze with 1 tbsp cognac

In the meantime pan-fry the fish, skin side down till nice and crispy (about 3 mins). Turn off the heat and turn the fish

Beat 30g cubes of cold butter trough the sauce.

(Here the original recipe in Dutch by Chef's Catch)

from simple food, looking good
Pan-fried pike, piccadillo seasoning, girolles sauce Recipe