Pan-Seared Northern Pike with Dill and Mustard Cream Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A pan-seared northern pike fillet topped with a tangy dill and mustard cream sauce, balancing mild fish with fresh herbs and acidity. This Northern European-inspired seafood recipe, ready in about 25 minutes, pairs northern pike fillets, sea salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Northern European cuisine 320 cal/serving

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Ingredients

4 pieces, about 5 oz each northern pike fillets
1 tsp sea salt
1/2 tsp black pepper
3 tbsp unsalted butter
2 tbsp olive oil
1 small, finely minced shallot
1/4 cup dry white wine
2 tbsp Dijon mustard
1/2 cup heavy cream
2 tbsp chopped fresh dill
1 tbsp freshly squeezed lemon juice

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Instructions

Step 1: Season 4 northern pike fillets with 1 tsp sea salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until foaming.
Step 2: Add the fillets skin side down and cook for 4-5 minutes until the edges are crispy and golden, then carefully flip and cook an additional 3 minutes until fish is opaque and flakes easily. Remove fillets from skillet and keep warm.
Step 3: Reduce heat to medium and add 1 small minced shallot to the skillet. Sauté for 1 minute until translucent. Pour in 1/4 cup dry white wine and simmer for 2 minutes until reduced by half.
Step 4: Whisk in 2 tbsp Dijon mustard and 1/2 cup heavy cream, stirring constantly until the sauce thickens and coats the back of a spoon, about 3 minutes. Stir in 2 tbsp chopped fresh dill and 1 tbsp fresh lemon juice. Pour sauce over the fish and serve immediately.