Recipe Salted Pike with Tangy Rhubarb Compote

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

INGRÉDIENTS

PRÉPARATION

In a medium saucepan, combine rhubarb, sugar, water, juice of lemon and grated ginger.
Cook over medium heat, stirring occasionally, until the rhubarb breaks down and the mixture thickens, about 10 to 15 minutes.
Remove from heat and set aside to cool.
Season the pike fillets with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the pike fillets to the skillet and cook for 4 to 5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
Arrange the pike fillets on a serving platter and pour the rhubarb compote over them.
Garnish with fresh parsley and serve immediately.