Pike Cake

During my fishing trips, I sometimes keep a nice specimen of pike to enjoy a good “Fish and Chips” in good company. As I like to use the whole of my catch and often have several small parts of flesh left over, when filleting my pike (see Sylvain Lessard video), I reserve the tender fillets for my “Fish and Chips” and keep all the other small parts of flesh to concoct my famous “Pike Cake”.

Today I'd like to share this tasty and easy-to-make recipe with you.

Pike Cake

Ingredients

300 grams cooked pike meat
300 grams Yukon Gold mashed potatoes
3 green onions, chopped
2 tablespoons chopped fresh coriander
Juice and zest of half a lemon
1 teaspoon mayonnaise
1 teaspoon Cajun spices
salt and pepper

English-style breadcrumbs

1/3 cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs

Cajun lemon-cilantro sauce

3 tablespoons mayonnaise
3 tablespoons plain yogurt
Zest and juice of half a lemon
2 tablespoons chopped fresh coriander
1 teaspoon Cajun spices
salt and pepper to taste
(Can be made with yogurt only or mayonnaise only, according to preference)

PREPARATION

Mashed potatoes:

Place whole potatoes on a baking sheet coated with coarse salt and bake at 375ºF for one hour.
After baking, cut potatoes in half, scoop out flesh with a spoon and mashed potato with a fork.
Leave to cool.

Pike meat:

Place pieces of pike fillet on a parchment-lined baking sheet. Season with salt and pepper and place in oven at 375ºF for 10 minutes to flake easily.
Leave to cool.

Preparation:

In a bowl, combine pike meat, mashed potatoes, green onion, cilantro, lemon, mayonnaise and Cajun spices. Mix gently to preserve the pike flakes and season with salt and pepper. I then make small slices for breading.

English-style breadcrumbs :

First, you'll need to lightly flour each puck and shake well.
Dip the floured slices in the beaten egg.
Then dip the slices in the panko breadcrumbs and set aside in the fridge until ready to fry.

Frying:

Heat oil to 350ºF.
Simply dip the slices into the hot oil until golden brown. Sometimes you'll need to put them in the oven for a few minutes to make sure they're hot in the center. (They can also be frozen once colored, to be enjoyed later reheated in the oven).

Serve with Cajun cilantro sauce and enjoy.

I hope you enjoy this recipe, and look forward to meeting you at a Latulippe store or on the water.