Fillets of Northern Pike with Wine Sauce
This recipe of fillets of Northern Pike with wine sauce can just as easily be made with pickerel. Living in “up-state” New York, we have the ability to fish for good sized pike and pickerel from summer right into a cold but often very productive ice fishing season. Too often I see people throw good sized fish back because they are “bony”. Take your time when cutting/filleting. A little effort to pull any leftover bones will be worth the effort.
4 lbs. of pike fillet
½ cup of flour seasoned to taste with salt and pepper
4 tablespoons of cooking oil
¼ cup minced onion
½ cup peeled and chopped tomatoes
½ cup dry white wine – use a wine you would drink
½ cup of slice mushrooms sauteed
2 tablespoons of chopped parsley
Heat oil in a large saucepan over a medium high heat. Once the oil is hot enough, add the chopped onions. Take fillets and dredge in the flour mixture. Add fillets to the saucepan and cook until brown on all sides. Remove the fillets to a rack in a warmed oven to keep hot and to allow any oil to drip off.
When the onions finish browning, add the tomatoes and wine. Cook for approximately 5 minutes. Add the mushrooms and parsley – cook long enough just to heat and soften the mushrooms.
Pour sauce over the fillets and serve.