Just before summer, one of my favorite gastropubs in Tampere, Ravintola Esplanadi, closed its doors. Even though the decor and location could have been better, they compensated these deficiencies with great beers (brewed by Plevna) and with great local food.
So, when I caught a pike at my parents’ cabin earlier this summer, it was easy to decide what to make out of it: a tribute to one of Esplanadi’s finest pub cuisines of summertime. Unfortunately Plevna beers are missing from the picture, since in Finland you can not sell out your beer from your brewery.
In any case, here are the recipes that I modified to fit our taste from other sources (1 & 2):
Mayo with dill
- 1 yolk of egg
- 2 tsp of mustard
- 2 tsp of apple cider vinegar
- 1,5 dl of canola oil
- 50 g of fresh dill
Mix first the yolk of egg, mustard and vinegar. Then mix in the canola oil while stirring continously. Drop first just some drops of the oil, and then the rest as a continous, thin stream. After mixing the oil, add dill. Please note that all ingredients should be of same temperature: either fresh out the refridgerator or then of room temperature.
Pike burger patties
- 500 g fillet of pike
- 1,5 tsp of salt
- some white pepper
- some lemon pepper
- 1-1,5 dl of rye flour
- 2 dl soy cream
- 1 tbsp lemon juice
- 1 tbsp soy sauce
- 1 egg
- 1 spring onion and some chives
Once you have acquired the pike, use the blender to turn it into a smooth mass. Mix the other ingredients (onions and chives chopped up into really little pieces!) in an another bowl, adding the egg as a last ingredient. Mix the pike with other ingredients in order to make little patties. Fry the patties in a pan (the one you use for pancakes, preferably) so that they get nice golden colour – the pan shouldn’t be too hot.
When you have the patties and the mayo, you can make your burgers. This time you don’t even need so much else stuff between the burger: just some nicely roasted potatoes and a fresh salad on the side will do.