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Sauteed Pike with Mushrooms Easy 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.
Sauteed Pike Recipe - easy and healthy recipe how to saute northern pike fillets with olive oil, onions, carrots, mushrooms, fish msg, and juice of one lemon.
Ingredients:
- 1 pound fresh Northern Pike fillets
- 2 tbsp olive oil
- 1 cup onions, chopped
- 1 cup of julienne carrots
- 8 mushrooms, finely chopped
- 1/2 teaspoon fish msg.
- Juice of one lemon
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Serves/Makes: 3
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How to cook Sauteed Pike with Mushrooms:
- 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.
- Cut tomatoes into quarters.
- Cut the pike fillets into bite size chunks.
- Heat the oil in a large skillet at medium. Add the carrots, mushrooms and onions, saute for 8 to 10 minutes.
- Add the pike fillets and remaining ingredients.
- Cover, reduce hit to simmer for 10 minutes or until the fish is tender and flakey.
Note:
This easy recipe for Sauteed Pike with Mushrooms is delicious, simple, and really easy to cook. Great tasting food, it is very affordable dish and is also healthy.
This recipe for SSauteed Pike with Mushrooms serves/makes: 3
Main Ingredient: Pike
Preparation Method: Pan Fried/Sauteed
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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