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Poached Pike with Tartar Sauce 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 fillets with lemon, onion, and tomato. Served with tartar sauce.
Ingredients:
- 2 fresh Pike fillets, 6 - 8 oz each
- Mixed salted herbs
- Pepper, to taste
- Thin lemon slices
- Thin onion slices
- Thin tomato slices (optional)
- Water
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Serves/Makes: 4
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How to cook Poached Pike with Tartar Sauce:
- Wash the pike fillets 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.
- Sprinkle fillets with mixed salted herbs and pepper, to taste.
- Top with lemon, onion and tomato slices.
- Refrigerate for 1 to 2 hours.
- Pour 1 inch (2.5 cm) water into a large casserole bring to a boil, then lower filled strainer into casserole.
- Cover casserole simmer for approximately 5 minutes, until fish fillets are white to the center.
Optional
- Do not add tomatoe slices serve sprinkled with lemon juice along with tartar sauce.
Tartar Sauce Ingredients:
- 3 tbsp (45 mL) lemony mayonnaise
- 3 tbsp (45 mL) salad dressing (mayonnaise style)
- 1 tbsp (15 mL) relish
- 1 tsp (5 mL) lemon juice
- 1/2 tsp (2.5 mL) minced parsley or to taste
How to cook Tartar Sauce:
- Mix together all tartar sauce ingredients.
- Refrigerate for approximately 1 hour before serving, to blend flavors.
Note:
This easy recipe for Poached Pike with Tartar Sauce is delicious, simple, and really easy to cook. Great tasting food, it is very affordable dish and is also healthy.
This recipe for Poached Pike with Tartar Sauce 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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