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.

• Ready In: 3 hrs 40 mins
• Serves: 6

Ingredients

• 3 -4  lbs  whole pike, cleaned (leave on head and tail)
• 8  slices  dry bread
• 2  tablespoons bacon fat
• 1  cup tomatoes, cooked (canned is fine)
• 1  teaspoon poultry seasoning
•  salt
•  paprika
• 1⁄4 cup flour
• 6  bay leaves
•  lemon, for garnish
•  parsley, for garnish

Directions

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