Chervil-Crusted Northern Pike with Mac and Cheese

Mac and cheese

1 quart whipping cream

2 eggs

2 teaspoons paprika

1 teaspoon grated nutmeg

1 tablespoon lemon juice

11/2 cups shredded sharp cheddar cheese

1/2 cup shredded Monterey Jack

1/2 cup shredded Gruyere

1/2 cup grated Parmesan

1 pound mini penne pasta or other small pasta, cooked al dente

1 box (16 ounces) buttery crackers, such as Keebler Club, crumbled

1/4 pound butter, melted

Fish

1/2 cup chopped chervil

1 cup panko (Japanese bread crumbs)

4 pike fillets (8 ounces each)

6 tablespoons olive oil

Salt and pepper to taste

1/4 pound haricots verts (thin French-style green beans), blanched and sauteed

For the mac and cheese: Heat the oven to 350 degrees and grease a medium casserole dish.

In a medium mixing bowl, combine cream, eggs, paprika, nutmeg and lemon juice and mix thoroughly. Place in a medium saucepan and bring to simmer on medium heat.

Stir in 1/2 cup of the Cheddar and all the remaining cheeses, reduce heat and continue to simmer on low heat for 10 minutes or until cheeses are melted. Add the pasta and stir gently to coat. Place in the casserole dish.

In a large bowl, combine the crackers, remaining Cheddar and melted butter; sprinkle over the mac and cheese. Bake until top is golden brown, about 10 minutes.

For the fish: Mix the chervil and bread crumbs together in a small bowl. Brush the pike fillets with 2 tablespoons of the olive oil and season with salt and pepper. Dredge the flesh side of the fish in the bread-crumb mixture.

Heat a frying pan so that it is hot but not smoking. Add the remaining olive oil to the pan and fry the fish bread-crumb-sides first until they become golden brown in color, about 2 minutes, then flip and fry on back sides for 3 minutes.

Serve over the green beans with mac and cheese on the side.

Serves four.

Chef Daniel Ovanin, Glen Prairie, Glen Ellyn