Baked
Northern Pike
• 3 to 4 pounds of boned northern pike fillets
• 1/2 to 1 pound thinly sliced carrots
• 1 or 2 large white onions
• 16 oz. sour cream
• 1 can cream of celery soup
• 2 tablespoons bread crumbs
• Paprika
Preheat oven to 350 degrees. Par-boil northern fillets
wrapped in cheesecloth for about 5 minutes. Lie fillets
in large baking dish. Cover with sliced carrots and then
onions. Mix sour cream, celery soup and bread crumbs
in separate bowl and pour over fish, carrots and onions.
Sprinkle with paprika and bake for 35-45 minutes or until
all liquid is bubbling through fish. Serves 4.
This
recipe has been generously contributed by www.fishingworks.com.
Stuffed
Pike in a Fresh Corn Cake Batter
Corn Cake Batter:
• 1 1/2 Cups Biscuit Mix
• 1 Egg
• 1 1/3 Cup Milk
• 2 Cups Fresh or Frozen Sweet Corn
• 1/2 Cup Uncle Buck's Seasoned Corn Meal Breading Mix
Cheese Filling:
• Package Cream Cheese, Softened
• 1/2 Tsp. Cajun Spice
• 1 Cup Finely Shredded Sharp Cheddar
• 1 Tsp. Dried Basil
For the batter, combine ingredients in blender. Process,
but stop while corn is still lumpy.
Then make the cheese filling. Mix together all ingredients.
Chill until mixture begins to firm up again somewhat.
Thinly slice pike fillets to cook quickly. Place a couple
of generous spoonfuls of filling in middle of each piece
of fish, and fold fish over filling. Keep ready beside
stove.
Heat heavy pan on stove. Add some oil for frying. Pour
a portion of batter in hot pan. Place filled fillet on
batter, and top with more batter. Cook until batter begins
to brown. Turn very gently and cook other side. Fish
inside cakes should be cooked, if sliced thinly enough.
This
recipe has been generously contributed by www.fishingworks.com.
Steamed
Pike with Dried Toamtoes, Pine Seeds, and Olive Oil
• 12 escalopes of Pike (60gr a piece)
• 1 Cup Extra virgin Olive oil
• 3 dried Tomatoes
• 2 spoons Pine nuts
• 3/4 Cup White Wine
• Salt and pepper
• 1 Tsp minced parsley
Season the escalopes of pike and steam them 4 minutes.
To prepare the sauce heat the olive oil and roast the
thin sliced tomatoes. Add the pine seeds and roast them
lightly. After adding the white wine reduce it all. Before
seasoning the sauce add the chopped parsley. Arrange
the escalopes on the plates and drape it with the sauce.
Chef Oliver Lauterbach serves it with braised strips
of leek and vegetable pearls.
This
recipe has been generously contributed by www.fishingworks.com.
Grilled
Pike with Sauce
• 12-pound pike
• olive oil
• salt and pepper
• 1 clove of garlic
• parsley
• olives
• green peppers in oil
• 1 spoonful of vinegar
Clean and wash the pike. Cover with bread crumbs and
grill for 20 minutes. In the meantime, prepare the sauce
with a good-sized bunch of parsley, oil, and the whole
clove of garlic (to be removed later), salt, pepper,
and vinegar. Cut the fish into six portions and cover
with sauce, adding olives and green peppers. Cut into
long, thin slices.
This
recipe has been generously contributed by www.fishingworks.com.
Beer Batter,
Pan-Fried Pike
• 2lbs Northern fillets
• 1lb. bleached flour
• 1lb. corn meal
• 4tsp. salt
• 4 tsp. pepper
• 1 12 oz. can of beer
• 1 lb. lard or oil
Preheat lard or oil.
Combine flour, corn meal, salt, pepper, and beer to
make batter. Then wash fillets under cold water, and
pat dry with paper towel. Dip each fillet into the batter
and carefully submerge in the hot oil. Using tongs, remove
when golden brown.
Always use extreme caution when working around hot oil
or lard in order to avoid severe burns.
This
recipe has been generously contributed by www.fishingworks.com.
Baked
Stuffed Pike
• 3 qt Boiling salted water
• 2/3 c Rice
• 1 lg Cucumber, peeled, seeded and coarsely chopped
• 1/4 tsp. Salt
• 2 Hard-cooked eggs, coarsely chopped
• 2 tb Butter
• 1/2 c Onions, finely chopped
• 1/2 c Parsley, finely chopped
• 1/4 c Chives, finely chopped
• 1 tb Salt
• 1/8 tsp. White pepper
• 1 tb Heavy cream (to 3 tb)
• 8 tb Butter (a 1/4-lb stick)
• 6 tb Dry bread crumbs
• 3 lb Pike -- cleaned and scaled *
• 1/2 c Boiling water
* Remove backbone but leave head and tail on fish. May
substitute mackerel or sea bass.
Cook the rice uncovered in 3 quarts boiling, salted
water for about 12 minutes or until it is still slightly
firm. Drain in a large colander and set aside to cool.
In a small bowl, toss the chopped cucumber with 1/4 teaspoon
of salt. Let it sit for at least 15 minutes, then drain
and pat dry with paper towels. In a small saucepan, melt
2 tablespoons of butter and cook onions and cucumbers
6 to 8 minutes until soft and transparent but not brown.
Transfer to a large mixing bowl and add chopped eggs,
cooked rice, parsley and chives. Season with salt and
pepper and moisten with a tablespoon of heavy cream,
adding more if the stuffing seems too dry. Mix together
lightly but thoroughly.
Wash the fish inside and out under cold running water
and dry thoroughly. Fill the fish with the cucumber-rice
stuffing, close the opening with small skewers and crisscross
kitchen string around the skewers as you would lace a
turkey.
Preheat oven to 350 degrees F. In a baking dish or roasting pan
attractive enough to bring to the table and large enough to hold
the fish, melt 1/4 lb butter over moderate heat. When the foam
subsides, place the fish in the baking dish, raise the heat and
cook for about 5 minutes until it is golden brown. Carefully
turn over the fish and brown the other side. Sprinkle top with
half of the bread crumbs and then turn the fish over again and
sprinkle the other side with the remaining bread crumbs. Pour
1/2 cup boiling water around the fish and bring it to a simmer
on top of the stove. Bake uncovered in the middle of the oven
for 30 to 35 minutes or until fish feels firm when pressed lightly
with a finger. Serve directly from baking dish.
This
recipe has been generously contributed by www.fishingworks.com.
