Photo: Gregor Moser
Pan-fried fillet of pike with crayfish, wilted sorrel and watercress sauce
10 ingredients
30 min + 1 hr
Serves 4
openrecipes
Pike is a freshwater fish with a deep flavour that compliments the luxurious richness of crayfish here very well. It has many little bones, so be sure to remove them all before you start cooking.
Estimated Nutrition (whole recipe, rough)
162
Calories
2g
Protein
17g
Fat
2g
Carbs
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Watercress | 1 cup (34g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Crayfish | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
| Pike | not in our table | 0 |
| Sorrel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 freshwater crayfish
- 3 bay leaves
- 10 peppercorns
- 250ml/9fl oz single cream
- 300g/10½oz watercress
- 1 tsp English mustard
- rapeseed oil
- 4 pike
- knob of butter
- 1kg/2lb 4oz sorrel
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes