Baked Pike

"Fishermen who land a "northern" harvest a fish of exceptional flavor and texture. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. A variation: strips of bacon or salt pork may be placed over fish before baking. Baking time approximate."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
3hrs 40mins
Ingredients:
11
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Rub fish with salt and chill for 3 hours.
  • Soak bread in cold water until soft, press out water and add bacon fat, tomatoes and seasonings.
  • Wash pike; stuff and fasten opening securely with toothpicks or lace with cooking string and dredge with flour.
  • Preheat oven to 375F and grease a baking pan.
  • Place fish in prepared baking pan with 3 bay leaves beneath and 3 on top.
  • Bake, allowing about 10 minutes per pound for fish under 4 pounds.
  • At the end of 15 minutes baking, sprinkle lightly with salt and paprika.
  • Garnish with lemon wedges and parsley.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. great
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes