Perfectly grilled pike fillet served with rich homemade gravy

Succulent Grilled Pike Fillet with Homemade Gravy

Name: Succulent Grilled Pike Fillet with Homemade Gravy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: European
Ingredients: 500 g Pike fillet, skin removed; 2 tbsp Olive oil, extra virgin (choose high quality for best flavor); 1 tsp Salt (fine sea salt preferred); 0.5 tsp Black pepper, freshly ground; 30 g Butter (unsalted, for gravy); 2 tbsp All-purpose flour (for gravy); 250 ml Fish or vegetable stock (low sodium recommended); 1 tbsp Lemon juice (freshly squeezed); 1 tbsp Fresh parsley (optional, finely chopped for garnish)

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easy

15 min

Nutritional value per serving

Calories350kcal

Carbs10gram

Fat15gram

Protein30gram

Ingredients

Quantity

Pike fillet, skin removed500 g
Olive oil, extra virgin (choose high quality for best flavor)2 tbsp
Salt (fine sea salt preferred)1 tsp
Black pepper, freshly ground0.5 tsp
Butter (unsalted, for gravy)30 g
All-purpose flour (for gravy)2 tbsp
Fish or vegetable stock (low sodium recommended)250 ml
Lemon juice (freshly squeezed)1 tbsp
Fresh parsley (optional, finely chopped for garnish)1 tbsp

This recipe guides you through grilling tender pike fillets complemented by a savory homemade gravy. Designed for home cooks with basic skills and standard kitchen tools, it ensures a safe, delicious, and satisfying meal. Pike is a lean fish, grilling it carefully keeps it moist and flavorful. The homemade gravy, made from pan drippings, enhances the dish with a rich taste. Total ingredient cost is approximately $12 USD / €11 / £9 / ₹900. Each serving contains about 350 kcal, suitable for a balanced diet. The recipe difficulty is easy, and it takes about 40 minutes total.

Preparation instructions

Prepare the Pike Fillets

1Pat the pike fillets dry with paper towels to remove moisture. Brush both sides lightly with olive oil, then season evenly with salt and freshly ground black pepper. This helps with even cooking and flavor.

Preheat the Grill

2Preheat your grill to a medium-high heat, about 200°C (400°F). Make sure the grill grates are clean and lightly oiled to prevent sticking. This will ensure the fish cooks evenly and acquires nice grill marks.

Grill the Pike Fillets

3Place the pike fillets on the grill, skin-side down if skin is present (note: skin is removed in this recipe). Grill for about 4-5 minutes per side. Use a spatula to flip carefully to prevent the fillet from breaking. The fish is safe and ready when it reaches an internal temperature of 63°C (145°F) and is opaque and flakes easily with a fork.

Make the Gravy Base

4While the fish cooks, melt the butter in a small saucepan over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Stir continuously for 1-2 minutes until the mixture is golden and smooth. This step cooks off the raw flour taste.

Add Stock and Simmer Gravy

5Slowly add the fish or vegetable stock to the roux, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook for about 5 minutes until the gravy thickens. Add lemon juice to brighten the flavor and whisk well.

Serve

6Place the grilled pike fillets on plates and spoon the hot gravy over the top. Garnish with finely chopped fresh parsley if desired. Serve immediately for the best taste and temperature.

Cooking Tips

-Always use a food thermometer to check fish doneness; it should reach 63°C (145°F) internally for safe consumption.

-Avoid cross-contamination by using separate cutting boards and utensils for raw fish and other ingredients.

-If you don't have a grill, you can use a grill pan or bake the fillets in an oven preheated to 200°C (400°F) for about 12-15 minutes.

-For a richer gravy, you can add a splash of white wine after making the roux, but be sure to let it cook off before adding stock.

Equipment Needed

Grill or grill pan
Tongs or spatula
Small saucepan
Whisk
Food thermometer
Knife and cutting board

Shopping List

[ ] Pike fillet, 500g (~$8) - Choose fresh, firm fillets with a mild smell.
[ ] Olive oil, extra virgin (~$0.50 for 2 tbsp) - Opt for cold-pressed for flavor.
[ ] Salt (fine sea salt) (~$0.10 for 1 tsp) - Use to enhance natural flavors.
[ ] Black pepper (freshly ground) (~$0.05 for 0.5 tsp) - Fresh grind yields best aroma.
[ ] Unsalted butter, 30g (~$0.50) - Allows control over salt in the dish.
[ ] All-purpose flour (~$0.05 for 2 tbsp) - For thickening the gravy.
[ ] Fish or vegetable stock, 250ml (~$2) - Use low sodium for health and flavor balance.
[ ] Lemon juice, fresh (~$0.30 for 1 tbsp) - Adds brightness.
[ ] Fresh parsley (~$0.50 for a small bunch) - Optional for garnish.

Total cost approx. $12 - Prices may vary depending on location.

FAQ

Can I grill pike fillets with the skin on?

Yes, you can grill pike with the skin on for extra flavor and to help the fillet hold together. Make sure to scale and clean the skin well before grilling, and grill skin-side down first.

How do I know when the pike fillet is fully cooked?

Use a food thermometer to check the internal temperature; it should be 63°C (145°F). The flesh should be opaque and easily flake with a fork.

What can I use if I don't have fish stock?

Vegetable stock or chicken stock can be good substitutes for fish stock in the gravy for a tasty alternative.

Can I prepare the gravy ahead of time?

Yes, you can make the gravy in advance and gently reheat it before serving. Stir well and add a bit of stock or water if it thickens too much during storage.