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Pike-perch with a fragrant mushroom & vegetable sauce


  • Heat a little oil in a heavy-bottomed pan and gently sauté the garlic, mushrooms, leek, celery and onion until reasonably tender, stirring now and again.
  • Then add the wine with 2 cups stock, the thyme, bay leaves and seasonings. Turn the heat down and gently cook until the sauce is thick and fragrant, adding more stock if needed. Taste for seasoning and stir through the parsley when ready.
  • At the same time, combine flour with the paprika and seasonings in a large bowl. Then dip in the fish and panfry it in a layer of hot oil, skin side down first.
  • Serve the fish on a bed of the sauce.


  • olive oil
  • 2 garlic cloves, crushed
  • 6 button mushrooms, finely sliced
  • 1 leek, washed well & finely sliced
  • 2 celery stalks, finely sliced
  • 1 medium onion, chopped
  • 1/3 cup dry white wine
  • 2-3 cups chicken stock
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh parsley
  • plain flour
  • 1 heaped tspn paprika
  • 4 x 180 gm fish steaks, skin on

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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