Chef Steve Walk is an alumnus of the Culinary Institute of America in Hyde Park, NY. He has received several certifications and many awards. “The main reason I chose this recipe is that I have seen lots of people catch pike in Lake Coeur d’Alene. This is a simple preparation that most people could prepare with their catch.”
Pan Seared Northern Pike
» 2 pounds of Northern Pike Fillet (skin removed)
» Flour as needed
» 1/3 cup Vegetable Oil
» 1 tsp Fresh Basil, chopped
» 1 sprig of Fresh Thyme (remove leaves from the stem)
» 1⁄2 tsp Garlic
» 1 Green Onion, sliced
» 1⁄2 cup Sweet Vermouth
» 1 cup Roma Tomatoes, diced
» Salt and pepper to taste
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Directions
Cut Pike into 4 uniform portions, about 8oz. each. In large sauté pan, add oil, heat on medium-high heat. Season fillets with salt & pepper. Dredge in the flour. Add to hot oil skin side up. Allow to fry until golden brown. Turn and allow to brown. Remove from pan and place on a baking sheet. Place in a preheated 350 degree oven for about eight minutes
Sauce
In the same pan you cooked the Pike, add basil, thyme, garlic, onion and tomatoes to bring out aroma and soften tomatoes. Deglaze with vermouth and reduce until almost dry. Adjust seasoning with salt and pepper to your taste.
As Featured In: Summer/Fall 2014
