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Baked Pike Fillets French Easy Recipe.
The pike has lean, low fat, firm flesh, which is yellow when raw but flaky white when cooked. One disadvantage of the pike is that it is bony. They inhibit fresh waters but its flesh is as nutritious as that of saltwater fishes. The pike is low in saturated fat, no sugar, very high in manganese, phosphorus, selenium, and in vitamin B12, high in calcium, niacin, potassium, and in thiamin.
1 cooked fillet 124g (Dry Heat) provides: Calories 148, Calories from Fat 17, Total Fat 1.94g, including saturated fat 0.396g, Polyunsaturated Fat 0.711g, and Monounsaturated Fat 0.467g, Cholesterol 136mg, Sodium 81mg, Potassium 619mg, and Protein 30.4g.
Baked Pike Recipe - easy and healthy French recipe how to bake northern pike fillets with egg yolks, milk, flour, butter, seedless grapes, thyme, parsley stems, garlic powder.
Ingredients:
- 8 fresh Northern Pike fillets (about 6 ounces each)
- 3 egg yolks
- 1 1/2 cups of milk
- 3 tbsp flour
- 2 tbsp butter
- About 50 seedless grapes
- 1 tbsp salt
- 1 tsp pepper
- 2 tsp thyme
- 1 tbsp parsley stems, chopped
- 1/2 tbsp garlic powder
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Serves/Makes: 8
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How to cook Easy French Baked Pike Fillets:
- Wash the fillets thoroughly under cold running water, drain it well.
- Preheat the oven to 350F�.
- Simmer pike fillets in salted and peppered water until tender.
- Mix flour and butter in a double boiler.
- Slowly add milk to make a sauce. Add seasonings to sauce and salt to taste.
- Place the pike fillets in a greased dish, cover with sauce and grapes then bake for 15 minutes.
Note:
This easy recipe for French Baked Pike is delicious, simple, and really easy to cook. Great tasting food, it is very affordable dish and is also healthy.
This recipe for French Baked Pike serves/makes: 8
Main Ingredient: Pike
Preparation Method: Baked
Cuisine: French
How to fillet Pike:
Make vertical cut behind head, down to, but not through the backbone. Turn knife flat and parallel to the backbone and cut backward along top of backbone. You should be able to feel and hear "clicking" rib-bones and "Y" bones being cut through with the blade. There is a row of small bones down the center, that could be removed with a V-shaped cut along each side of the center bones. With the backbone exposed, bones will be observed running parallel to it on either side. Make a cut down and slightly inward along the outer edge of these bones. Work down and over the ribs and remove the flank fillet. Repeat for other side. Cut fillet free from each side of dorsal fin back to tail.
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