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🍽️ Pan-fried Pike with Sweet and Sour Plum Compote

385 kcal · 30 min · 4 servings

Ingredients

• 1 Pike, ready for cooking (without head and tail), approx. 60 cm long
• Salt
• Pepper (from the mill)
• 3 tbsp vegetable oil
• 200 ml dry white wine
• 150 ml apple juice
• 400 g fresh plums
• 1 tsp black peppercorns
• 1 tbsp red peppercorns
• 2 tbsp plum puree
• 0.5 tsp cinnamon powder
• Parsley

Instructions

1. 1. Turn on the oven and set it to 100 degrees Celsius for top and bottom heat.
2. 2. Rinse the pike under running water and then pat it completely dry with a kitchen towel.
3. 3. Divide the fish into 12 equal-sized cutlets.
4. 4. Season all pieces of meat generously with salt and freshly ground pepper on both sides.
5. 5. Heat oil in a large frying pan over medium to high heat.
6. 6. Fry the pike cutlets in batches in the hot pan.
7. 7. Fry each piece for about 3 to 5 minutes on each side until golden yellow.
8. 8. Remove the finished fish pieces from the pan and place them on a plate.
9. 9. Place the plate with the fish in the preheated oven to keep it warm.
10. 10. Deglaze the pan with white wine and apple juice, scraping up the browned bits (fond) from the bottom.
11. 11. Let the liquid simmer for about 10 minutes over medium heat to reduce.
12. 12. Wash the plums under cold water and dry them.
13. 13. Halve the plums and remove the pits.
14. 14. Add the halved plums, some pepper, and the plum puree to the pan with the cooking liquid.
15. 15. Season the sauce with salt and a pinch of cinnamon.
16. 16. Let the compote simmer for another 6 to 10 minutes until the plums are soft.
17. 17. Take the fish out of the oven and plate it.
18. 18. Place three pieces of fish on each plate.
19. 19. Serve with the warm plum compote and enjoy immediately.

Nutrition per serving

• kcal: 385
• Protein: 39 g · Fett/Fat: 14 g · Carbs: 23 g