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Egg-Shaped Pike 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.
Poached Pike Recipe - Recipe how to poach pike with wine, onion, butter, and milk.
Ingredients:
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Serves/Makes: 6
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How to cook Egg-Shaped Pike:
- Wash the pike thoroughly under cold running water.
- Place pike in salt water and let it soak for 10-15 minutes.
- Clean pike and rinse well under cold running water, drain it well.
- Simmer pike into white wine and water, seasoned with salt and pepper, along with chopped onion and bay leaf, until done.
- Strain broth reserve.
- Refrigerate fish.
- Prepare sauce.
- Meanwhile, skin and bone fish very finely cut fish.
- When sauce is cold, mix in very finely cut fish.
- Shape mixture into egg shapes.
- Boil egg-shaped fish mixture into reserved strained broth for 15 minutes.
- Serve, along with sauce.
- Great to serve with a spinach salad and white wine.
Sauce Ingredients:
- 6 tablespoons (90 g) butter
- 1/4 cup (35 g) flour, mixed into 1/2 cup (125 mL) water
- 1 cup (250 mL) milk
- 2 egg yolks
- 1/2 teaspoon (2.5 mL) salt
- 1/4 teaspoon (1 mL) pepper
- 1/4 teaspoon (1 mL) nutmeg
How to cook Sauce:
- Heat together butter and milk until warm.
- Blend in flour/water mixture.
- Simmer for a few minutes.
- Mix in egg yolks.
- Reheat, without boiling, until really thick.
- Season sauce with salt, pepper and nutmeg.
- Refrigerate.
Note:
This easy recipe for Egg-Shaped Pike is delicious, simple, and really easy to cook.
Great tasting food, it is very affordable dish and is also healthy.
This recipe for Egg-Shaped Pike serves/makes: 4
Main Ingredient: Pike
Preparation Method: Poached/Simmered
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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