“The next time some coastal dunderhead tells me that the Midwest is landlocked, I will hold up this book as sacred proof to dispel that myth. Freshwater fishing is a tradition, an institution and a way of life around here, and this book is full of creative recipes for preparing the juiciest, most pearly fleshed fish you will ever eat.”
If you’re an angler or know one (or simply love local fish), check out Amdahl’s inspiring new book.
Here’s his recipe for pike, which has a firm, white flesh that’s similar to walleye.
- 4 tablespoons butter, divided
- 4 cups roughly chopped carrots
- 1 cup sliced almonds
- 1/4 cup honey
- 2 tablespoons sherry vinegar
- 1 teaspoon red chili flakes
- 1 tablespoon olive oil
- 4 skinless northern pike fillets
(6 ounces each)
- Fresh dill
- Salt and pepper to taste
Heat 2 tablespoons butter in a skillet over medium-high heat.
Add a pinch of salt, the carrots, and enough water to cover them halfway, 1–2 cups, depending on the size of the pan.
Bring to a boil and continue to cook until the water evaporates, the butter starts to brown and the carrots begin to caramelize.
Add the almonds and cook for another 1 to 2 minutes or until the carrots are fork tender. Season with salt.
Stir together honey, vinegar and chili flakes in a small saucepan over medium-high heat and cook until the sauce just starts to simmer. Remove from heat and set aside.
Place a skillet over medium-high heat and add olive oil and the remaining 2 tablespoons butter.
Pat fish fillets dry, season with salt, and, once the butter has fully melted, place fillets in the skillet.
Cook on one side while basting with melted butter and oil until the fish is about two-thirds done, about 3 minutes.
Flip and finish cooking, about 1 minute. Flip again and baste with the glaze.
Portion fish and carrots onto serving plates and drizzle with the remaining glaze.
Garnish with fresh dill.