to boil and blanch the green beans for
two minutes. Remove them to an ice
bath to stop the cooking and set aside.
In a sauté pan, melt 2 tablespoons
of butter over medium heat and cook
the red onion until it softens. When
it begins to look transparent, add the
garlic, slivered almonds, and blanched
green beans. Cover and turn the heat
to low.
In a frying pan or skillet, place 1
tablespoon of butter with 1 tablespoon
of olive oil over medium-high heat.
When the butter has melted, place
the pike fi llets in the pan and let them
cook until most of the fi llet has turned
white and the bottom has browned,
approximately 8 minutes. Carefully
fl ip the fi llet and turn the heat to low.
By now the potatoes should have
fi nished cooking. Place them on the
top rack of the oven and turn the
broiler on high. Watch them until they
start to crisp.
Remove the fi sh to a plate and pour
the remaining juice into the sauté
pan with the green beans, adding the
half and half and an additional three
tablespoons of butter. The gelatin
released from the fi sh will bind the
sauce. Place the potatoes on a plate
and top with green beans and a pike
fi llet. Season the sauce to taste and
then pour it over the fi sh, making sure
to include the almonds, red onion, and
garlic.
N
Ryan Sparks is a writer and
photographer originally from Cass
County. To see more of his work visit
sparksryan.com.
Taking the top fillet from a pike isn't something most anglers are familiar with,
but anyone who tries it quickly realizes the genius in this technique.
November 2019 • Nebraskaland 53
