This recipe works well with a variety of fish species, but we called it a pike recipe because there aren't as many recipes for pike as for other species. It seems to work best with thicker fillets, however.
Start by dusting the fillets in seasoned flour. In a stainless steel skillet, sauté the fillets in half a stick of butter. When the fish is nicely browned on both sides, remove the fish and add to the skillet:
- 1 cup of mushrooms (portabellas work well)
- 1 tablespoon of minced garlic
- 1 tablespoon of chopped shallot
- 2 tablespoons of lemon juice
When softened, deglaze the pan by pouring in 1/4 cup brandy. When the brandy is nearly gone, add 1/2 cup clam juice and 1 cup of heavy cream
Reduce for a couple of minutes, then add 2 tablespoons of port. Reduce the sauce by one-half. Stir in 2 tablespoons of Dijon mustard. Turn the burner to its lowest setting and return the fish to the pan until warmed. Sprinkle liberally with dried dill.
This dish is great with wild rice drizzled with a bit of the sauce. When preparing wild rice, try using stock or broth rather than water. Rinse the rice thoroughly in hot water, then place in a saucepan with stock. If you have any ham stock, it adds a wonderful flavor. Chicken broth also works well. Start over high heat, uncovered, until the stock comes to a boil. Turn down the heat to low, cover and let sit for 15 minutes.
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