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Poached Pike Fillets Ukrainian Style 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 - easy and healthy Ukrainian recipe how to poach pike fillets with carrots, celery stocks, onion, peppercorns, bay leaf, butter, dill or parsley, lemon juice, and eggs.
Ingredients:
- 6 Northern Pike fillets (about 6 ounces each)
- 2 carrots
- 2 celery stocks
- 1 onion, quartered
- 10 peppercorns
- 1 bay leaf
- 2 teaspoon salt
- 1/4 cup butter
- 1 tablespoon dill, fresh, chopped (or use parsley)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup lemon juice
- 6 eggs, hardboiled, peeled, finely chopped
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Serves/Makes: 6
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How to cook Ukrainian Poached Pike Fillets:
- Wash the pike thoroughly under cold running water.
- Place pike fillets in salt water and let it soak for 10-15 minutes.
- Rinse well under cold running water, drain it well.
- Prepare the Topping: Combine pike fillets, vegetables, dry seasonings, and enough water to cover in a saucepan or pot.
- Boil gently for about 15 to 20 minutes or until the fish flakes easily.
- Heat butter in a skillet. Add the chopped eggs, lemon juice, dill, salt, and pepper. Cook 5 minutes, stirring frequently.
- When the pike fillets is cooked, set it on a warm platter and then spoon the topping over the poached pike fillets.
- Serve with rice or potatoes.
Note:
This easy recipe for Ukrainian Poached Pike Fillets is delicious, simple, and really easy to cook. Great tasting food, it is very affordable dish and is also healthy.
This recipe for Ukrainian Poached Pike Fillets serves/makes: 6
Main Ingredient: Pike or
Perch, Whitefish, Sole, or any white meat fish.
Preparation Method: Poached/Simmered
Cuisine:Ukrainian
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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