- 1 pound wall eyed pike fillets
- 1/2 cup dry white wine
- 1 1/4 cups milk
- 2 pounds potatoes, peeled, boiled
- 1/2 cup butter
- 1 egg
- 6 asparagus spears, cooked, well pureed
- Salt, to taste
- White pepper, to taste
- 1 pound spinach, washed well, cut into 1-inch strips
- 1 lemon, juiced
- Parsley, to garnish, roughly chopped
- Paprika, to garnish
Marinate fish in wine and milk for 30 minutes.
Meanwhile, mash cooked potatoes with 1/4 cup butter, 1 egg, asparagus puree and salt and white pepper.
Preheat broiler. Cook spinach in large saucepan with remaining butter. Season with salt and pepper. Cover pan and cook on low heat for 5 minutes, stirring once. Drain spinach and place 1/2 in an ovenproof dish.
Heat frying pan and add pike with marinade. Season with salt and white pepper, bring to a boil, cover and poach for 8 minutes. Drain fish and place on bed of spinach. Drizzle with lemon juice and cover with remaining spinach, then 1/2 of potato. Pipe remaining potato decoratively around edge of dish and broil for 6 minutes. Dust with parsley and paprika and serve.