Looking for a dish that feels a little special but doesn’t keep you tied up in the kitchen? This pan-fried pike with carrots and mushrooms is just the thing. It’s elegant enough for a weekend dinner yet simple enough for a weeknight meal. With a handful of everyday ingredients and just a few steps, you’ll have a fragrant, cozy, and flavorful dish that proves good food doesn’t have to be complicated.
Not only is this pan-fried pike with carrots and mushrooms delicious, but it’s also packed with nutrients. The fish provides high-quality protein and omega-3s for heart and brain health, while the carrots and mushrooms add vitamins, minerals, and antioxidants to keep your meal wholesome and satisfying.
For a refreshing touch, pair it with a quick salad of tomatoes, cucumbers, and avocado. A drizzle of lemon juice, a pinch of seasoning, and you’ve got the perfect balance of color, texture, and taste.
Pan-Fried Pike with Carrots and Mushrooms
Ingredients:
- 400 g pike (or another white fish of your choice)
- 200 g carrots
- 100 g button mushrooms
- 12 g clarified butter
- salt, to taste
- pepper, to taste
- dried dill, to taste
For the salad:
- 200 g tomatoes
- 200 g cucumbers
- 1 avocado
- 1 tbsp lemon juice
- salt, to taste
- lemon pepper, to taste
Method:
- Cut the fish into small pieces and season with salt, pepper, and dried dill.
- Pan-fry the fish on all sides in clarified butter until golden.
- Grate the carrots on a coarse grater and cook them separately.
- Toward the end of cooking, add the sliced mushrooms, season, stir, and cook for a few more minutes.
- For the salad, chop the vegetables, drizzle with lemon juice, season, and toss gently.
- Serve the fish with the sautéed vegetables and fresh salad—or any side dish you like.
Wishing you a lovely dinner — bon appétit!