Pan fried pike fingers with black olives and tomatoes

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Pan fried pike fingers with black olives and tomatoes

Yield: 4 servings
Preparation is moderate
Preparation time is 20 minutes


  • 1 3-pound pike, de-boned (1.5 kilos)
  • 6 cooked artichoke bottoms, diced
  • 6 ounces mushrooms, sliced (175 grams)
  • 1/3 cup  Chardonnay (70 millilitres)
  • 1 tablespoon olive oil (15 millilitres)
  • 1 tablespoon butter (15 millilitres)
  • 3 tablespoons chopped parsley (40 millilitres)
  • 1 tablespoon lemon juice (15 millilitres)
  • 3 tomatoes, diced
  • 1 cup flour
  • Salt and pepper


  1. Cut the pike into 3 to 4-inch length strips and dust them with seasoned flour. Melt the butter and oil in a cast iron pan over a medium-high heat and sauté the pike until golden brown. Remove the pike from the pan and keep it warm.
  2. Using the same pan, sauté the artichoke bottoms, which have been previously cooked and diced. In a little more olive oil and butter, add a few mushrooms of choice, black olives, a splash of white wine, handful of chopped parsley, squeeze of lemon juice, and fresh diced tomatoes. This makes a delicious ragoût base for the pike. Toss the pike back into the mixture and turn on to a serving plate.
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