Authentic Swedish Grilled Pike Perch with Lemon Butter & Horseradish

Introduction

There is something undeniably magical about Swedish cuisine; it relies on the purity of fresh ingredients and simple, high-quality preparation methods to let the natural flavors shine. This Swedish Grilled Pike Perch recipe captures the essence of a Nordic summer evening. Known locally as "Gös," Pike Perch (closely related to the North American Walleye) offers a firm yet delicate white flesh that is prized for its clean taste. When prepared on the Arteflame grill, the flat-top plancha provides a distinct advantage over traditional grates: it allows you to achieve a perfectly crispy, golden-brown skin without the risk of the delicate meat falling apart.

In this recipe, we pair the smoky, seared fish with the classic Swedish accompaniments of melted brown butter, freshly grated horseradish, and vibrant lemon. It is a dish that balances the richness of butter with the sharp kick of horseradish and the acidity of citrus. Whether you are hosting a sophisticated dinner party or simply want to elevate your weeknight grilling game, this method ensures a restaurant-quality result that pays homage to traditional Scandinavian flavors while utilizing the modern versatility of your grill.

Ingredients

The Fish

• 4 Pike Perch (Zander) or Walleye fillets (skin-on is essential for texture)
• 2 tbsp Unsalted butter (for searing)
• Sea salt (to taste)
• Freshly ground white pepper (to taste)

The Lemon Butter Sauce

• 100g (approx. 7 tbsp) High-quality unsalted butter
• 1 Fresh lemon (juice and zest)
• Freshly grated horseradish (fresh root is best, prepared is a substitute)
• 1 bunch Fresh dill, chopped

The Sides

• 1 lb New potatoes or fingerling potatoes (boiled until tender)
• Fresh dill (for garnish)

Instructions

Step 1: Preparing the Fish and Grill

1. Begin by firing up your Arteflame grill. You want to establish a medium-high heat on the flat cooktop. The center creates the most heat, so aim to cook slightly away from the direct center to control the sear without burning the butter.
2. While the grill heats up, rinse the Pike Perch fillets with cold water and pat them thoroughly dry with paper towels. Moisture is the enemy of crispy skin.
3. Score the skin lightly with a sharp knife (make 2-3 shallow slashes) to prevent the fish from curling up when it hits the heat.
4. Season both sides generously with sea salt and freshly ground white pepper.

Step 2: Grilling the Potatoes

1. Since the potatoes are already boiled, you simply want to crisp them up. Melt a small amount of butter on the flat top grill.
2. Slice the boiled potatoes in half and place them cut-side down on the plancha.
3. Grill for 3-5 minutes until they develop a golden-brown crust. Move them to the outer, cooler ring of the Arteflame to keep warm while you cook the fish.

Step 3: Searing the Pike Perch

1. Add a generous knob of butter to the flat cooktop. As soon as it begins to foam, place the fish fillets onto the surface, skin-side down. Press down gently with a spatula for 10 seconds to ensure full contact with the metal.
2. Let the fish grill undisturbed for about 3-4 minutes. Do not try to move it; the skin will release naturally when it is crisp.
3. Watch the flesh turn opaque from the bottom up. When the fish is cooked about 70% through, flip it carefully.
4. Cook on the flesh side for just 1-2 minutes until fully opaque and flaky. Remove from heat immediately.

Step 4: Making the Lemon Butter & Assembly

1. While the fish rests for a moment, place a small heat-safe sauce pot directly on the flat top (or use a cooler zone on the plancha itself if you are skilled with liquid management).
2. Melt the 100g of butter and let it bubble until it smells nutty and turns a light golden brown (brown butter).
3. Stir in the lemon juice and half of the chopped dill.
4. To serve, plate the crispy potatoes and the fish (skin-side up to maintain crunch). Drizzle the browned lemon butter over the fish. Top with a generous mound of freshly grated horseradish and the remaining fresh dill.

Tips

Achieving the perfect Swedish grilled Pike Perch requires attention to temperature and timing. The most critical tip for this recipe is to ensure your fish is completely dry before it touches the grill; this guarantees that the skin fries in the butter rather than steaming in its own juices. Furthermore, when using the Arteflame, utilize the different heat zones smartly. Start the fish near the center to get that initial hard sear on the skin, but feel free to slide the fillets toward the outer edge if the skin is browning too fast before the meat is cooked through. Regarding the horseradish: fresh root makes a massive difference. The jarred cream-style horseradish often contains vinegar and additives that can overpower the delicate sweetness of the fish. Buy a fresh root and grate it directly over the plate right before serving for that authentic, spicy aromatic kick.

Variations

While the classic lemon and horseradish combination is traditional, the mild flavor of Pike Perch makes it an excellent canvas for culinary creativity. If you cannot find Pike Perch or Walleye, this recipe works beautifully with Cod, Haddock, or even distinctively flavored Arctic Char. Here are a few ways to mix up the flavor profile while keeping the technique the same:

• The Caper Twist: Add 2 tablespoons of drained capers to your browning butter for a salty, briny pop that pairs perfectly with the lemon.
• Herbal Infusion: Swap the dill for fresh tarragon or chives. Tarragon adds a subtle anise flavor that complements the butter richness.
• Bacon Garnish: In many parts of Sweden, fish is topped with crispy diced bacon (sidfläsk). Fry small bacon cubes on the Arteflame alongside the potatoes and sprinkle them over the finished dish.
• Creamy Mustard Sauce: Instead of brown butter, mix heavy cream with coarse grain Dijon mustard and simmer on the grill for a richer sauce.
• Garlic Lover’s: Rub the grill surface with a cut clove of garlic before adding the butter to infuse a mild garlic essence into the fish skin.

Best pairings

To truly honor this Nordic dish, the beverages and sides should be crisp, clean, and refreshing to cut through the richness of the brown butter. In Sweden, no seafood feast is complete without the right drink. A cold, dry white wine is the standard choice; look for a Riesling or a Pinot Grigio with high acidity and mineral notes. If you want to go fully traditional, serve an ice-cold shot of Swedish Akvavit (snaps) alongside a light lager beer. The caraway and dill notes in the Akvavit echo the flavors on the plate beautifully.

• Pressed Cucumber Salad: Thinly sliced cucumbers pickled quickly in vinegar, sugar, and water (Pressgurka).
• Pickled Beets: Sweet and tangy beets add a pop of color and earthiness.
• Crispbread (Knäckebröd): Serve with good quality salted butter on the side.

Conclusion

Mastering Swedish Grilled Pike Perch on the Arteflame is more than just cooking a meal; it is about embracing a philosophy of food that respects the ingredients. The combination of the smoky char from the grill, the nutty richness of browned butter, and the sharp, sinus-clearing heat of fresh horseradish creates a symphony of flavors that is both comforting and sophisticated. This dish proves that you don't need a complicated list of spices to create something memorable. By using the unique searing capabilities of your grill, you elevate a simple freshwater fish into a gourmet experience. Gather your friends, pour some cold drinks, and enjoy the authentic taste of the Swedish coast right in your own backyard.