The finest part of pan-roasted pike-perch is the skin when it becomes a thin crisp sheet beneath tender fish. Lemon and parsley butter are enough; fresh fillet asks for no heavy disguise.
Method, step by step
- Check the fillet for graininess, wipe completely dry, add salt immediately before baking. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Fry in a hot pan with a little oil, skin side down, pressing down slightly, until crispy. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Turn briefly, then drizzle with butter and lemon. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
- Serve immediately; the rest of the fish is shorter than the patience of the guests. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
Practical tips and common mistakes
- Cut the skin of the fillet shallowly in three places, so it doesn't curl up like a grumpy carpet.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
