Monday, 17 November 2008

Pike recipies

Baked Pike with anchovy/caper red wine sauce
Take a large (or two small) Pike
Stuff with minced bacon, and skewer it together
Sprinkle flour over, and lay it on an earthen dish, with pieces of butter
on the top,
sprinkle with salt and place in the oven - (180’C or gas mark 4)
A large Pike will take an hour to bake.
When removed from the oven, the dish will be full of gravy.
Pour out 3 quarters to use for the sauce,
Add two anchovies finely chopped,
A little grated lemon-peel,
A glass of red wine,
1 Teaspoon lemon-pickle, and make it as thick as cream,
with flour and butter
Adding capers, if desired.

Pike with Caper Sauce
Place 2 x fillets pike in a steamer and steam for 12min
Caper sauce
Put 120grams of melted butter in a stew-pan, 
Once bubbling, add a quarter of a pound of fresh butter.
Once melted, add two tablespoonfuls flour & stir in
Let it remain on the fire to thicken, but do not let it boil
Moisten with a little milk if required,
Then add two tablespoons of finely chopped capers
Pour over the fish.

Place 2 x fillets pike in a steamer and steam for 12min
Fresh butter melted in the usual way
4 small anchovies finely chopped
Glass claret, or Port wine
A little of the blood, if any saved
1 shallot finely chopped
Juice from half a lemon beat well together
Serve all hot
Garnish with scraped horse-radish.
225grams of finely chopped pickled shrimps
225grams finely chopped pickled mushrooms
Add a 120grams of fresh melted butter.
Add 400ml white wine
Mix all together well.
Place the 2 Pike fillets in a dish
Pour the sauce over it.
Serve it up hot

Garnish with small pickled mushrooms.