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Pike Chowder Easy and Fast 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.
Pike Chowder Recipe - easy, fast and healthy recipe how to cook chowder with fresh or frozen pike fillets, tomato juice, onion, lemon slices, bay leaf, peppercorns, and parsley.
Ingredients:
- 1 pound fresh or frozen Pike fillets
- 3 cups tomato juice
- 1 medium onion, sliced
- 3 lemon slices
- 1 bay leaf
- 1/2 tsp salt
- 2 peppercorns
- Snipped parsley
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Serves/Makes: 4
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How to cook Easy and Fast Pike Chowder:
- Thaw pike fillets if frozen.
- Cut pike fillets into bite-size pieces.
- Heat remaining ingredients except parsley to boiling in large saucepan.
- Add pike, heat to boiling. Reduce heat cover and simmer until fish flakes easily with a fork, 4-6 minutes.
- Serve in soup bowls and sprinkle each serving with parsley.
Note:
This easy recipe for Pike Chowder is delicious, simple, and really easy to cook.
Great tasting food, it is very affordable dish and is also healthy.
This recipe for Pike Chowder serves/makes: 4
Main Ingredient: Pike
Preparation Method: Soups/Chowders
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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