Pike with Cream and Walnuts

Method

1. Remove the head from the fish and cut it into fillets, following the backbone. Set aside half for another recipe if using a whole fish.
2. Remove any remaining spines and scales from the fillets. Use a spoon or knife to descale thoroughly.
3. Pat the fillets dry with paper towels.
4. In a large pan, melt a generous amount of butter over low heat until it becomes a light hazelnut colour (be careful not to burn it).
5. Place the fillets skin-side down in the pan and increase the heat slightly. Cook until the skin curls and becomes crispy. Do not let it stick.
6. Carefully turn the fillets and season with salt (add slightly more than usual for freshwater fish) and pepper.
7. Add broken walnut pieces and let them toast in the butter for a minute.
8. Increase the heat to high and pour in the dry white wine. Let it evaporate while shaking the pan.
9. Reduce the cooking liquid until it starts to sizzle beautifully.
10. Pour in fresh cream (amount to your taste), bring to a boil, then lower the heat, cover, and simmer for 7-8 minutes.
11. Serve the fillets with the creamy walnut sauce. Optionally, you can substitute pike with trout or salmon.