Luxembourgian Herb-Crusted Pike

Ingredients

• 4 pike fillets (about 6 ounces/170g each) 4 pike fillets (about 6 ounces/170g each)
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped 1 tablespoon fresh chives, finely chopped
• 1 tablespoon fresh thyme, finely chopped 1 tablespoon fresh thyme, finely chopped
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• For the Kraiderzooss sauce: For the Kraiderzooss sauce:
• 2 tablespoons white wine vinegar 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon fresh dill, finely chopped 1 tablespoon fresh dill, finely chopped
• 1 tablespoon fresh tarragon, finely chopped 1 tablespoon fresh tarragon, finely chopped
• 1 tablespoon fresh chives, finely chopped 1 tablespoon fresh chives, finely chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 15g (Sugar: 1g)
• Protein: 26g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a shallow dish, combine the breadcrumbs, parsley, chives, thyme, lemon zest, salt, and black pepper.
3. 3.
   Brush the pike fillets with olive oil on both sides.
4. 4.
   Press each fillet into the breadcrumb mixture, ensuring an even coating on all sides.
5. 5.
   Place the coated fillets on a baking sheet lined with parchment paper.
6. 6.
   Bake for 15-20 minutes, or until the crust is golden brown and the fish is cooked through.
7. 7.
   Meanwhile, prepare the Kraiderzooss sauce by whisking together the white wine vinegar, Dijon mustard, dill, tarragon, chives, salt, and pepper in a small bowl.
8. 8.
   Serve the Herb-Crusted Pike with the Kraiderzooss sauce on the side.

Treat your ingredients with care...

• Pike fillets — Ensure that the pike fillets are fresh and free from any fishy odor. If pike is not available, you can substitute it with other white fish such as cod or haddock.
• Fresh herbs — Use fresh herbs for the best flavor. If you don't have access to fresh herbs, you can use dried herbs, but reduce the quantity by half.

Tips & Tricks

• For an extra crispy crust, you can lightly pan-fry the coated pike fillets in olive oil before baking them.
• If you prefer a milder flavor, you can reduce the amount of herbs used in the crust.
• Serve the Herb-Crusted Pike with a side of roasted vegetables or a fresh green salad for a complete meal.
• If you can't find pike fillets, you can use other firm white fish fillets as a substitute.
• Experiment with different herbs and spices in the crust to customize the flavors to your liking.

Serving advice

Serve the Herb-Crusted Pike hot, straight from the oven, with a generous drizzle of the tangy Kraiderzooss sauce. Garnish with fresh herbs for an added touch of freshness.

Presentation advice

Arrange the Herb-Crusted Pike fillets on a platter, showcasing the golden-brown crust. Place a small bowl of the Kraiderzooss sauce next to the fillets for dipping. Add a sprig of fresh herbs as a garnish for an elegant presentation.