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Pike au Gratin with Tomatooes Polish 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 - Polish recipe how to bake pike (sole, trout, or other white fish) fillets with chicken or vegetable broth, butter or margarine, tomato, flour, parsley, thyme, whipping cream, cheese, bread crumbs, and lemon juice.
Ingredients:
- 1 1/2 pounds fresh Pike fillets
- 1 cup chicken or vegetable broth or stock
- 1 tbsp butter or margarine
- 1/2 cup chopped tomato
- 1 tbsp flour
- 1/2 tsp salt
- 1/4 tsp parsley flakes
- Pinch ground thyme
- 1/4 cup whipping cream
- 3 tbsp grated Parmesan, Swiss, or Gruyere cheese
- 2 tbsp dry bread crumbs
- 1 tbsp butter or margarine, melted
- 1 tsp lemon juice, optional
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Serves/Makes: 4 - 6
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How to cook Polish Pike au Gratin with Tomatooes:
- Wash the pike thoroughly under cold running water.
- Place pike in salt water and let it soak for 10-15 minutes.
- Rinse well under cold running water, drain it well.
- Bring broth to boiling in a small saucepan.
- Blend flour into butter and stir into broiling broth. Cook and stir until thickened.
- Reduce heat. Stir in salt, parsley flakes, pepper, thyme, and cream.
- Place the pike fillets in a well-buttered pan.
- Sprinkle chopped tomato over top of fish and pour the prepared sauce over it.
- Preheat oven to 375�F.
- Bake in an oven for 15 minutes.
- Mix cheese, bread crumbs, melted butter, and lemon juice, if desired. Sprinkle over fish in pan.
- Bake about 15 minutes longer, or until fish flakes easily.
Note:
This easy recipe for Polish Pike au Gratin with Tomatooes is delicious, simple, and really easy to cook. Great tasting food, it is very affordable dish and is also healthy.
This recipe for Polish Pike au Gratin with Tomatooes serves/makes: 4-6
Main Ingredient: Pike or
Trout or
Gray Sole or
Sole, or other white fish.
Preparation Method: Baked
Cuisine: Polish
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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