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Pike in Broth 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 - whole pike poached in broth and served with a butter sauce.
Ingredients:
- 1 whole fresh Pike, (4-pound / 1.8-kg)
- 16 to 20 cups (4 to 5 L) fish stock
- Parsley for garnish
- Lemon for garnish
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Serves/Makes: 6 - 8
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How to cook Pike in Broth:
- Prepare and heat fish stock.
- Scale, clean and remove gills from pike cut off fins, leave the head and tail on.
- Wash fish very well, remove any silt.
- Rinse well under cold running water, drain it well with paper towel.
- Arrange pike into a fish-kettle (or a very large casserole), cover fish with warm fish stock.
- Bring to a boil and lower the heat, but fish stock must simmer.
- Laddle out if any foam.
- Cover fish-kettle or casserole and poach fish for 20 minutes.
- Meanwhile, prepare buttery sauce.
- To serve, delicately remove pike from fish stock.
- Using a small, sharp knife, skin fish leaving heat and tail intact.
- Transfer hot fish onto a large serving plate.
- Decorate with parsley and lemon.
- Pour buttery sauce into a sauce-boat.
- Serve immediately.
Buttery Sauce Ingredients:
- 1 tbsp (15 g) butter
- 2 tbsp (30 mL) minced green onions
- 4 ounces (125 mL) dry white wine
- 8 ounces (227 g) unsalted butter
- Salt and pepper
How to cook Buttery Sauce:
- Melt 1 tablespoon (15 g) butter into a casserole.
- In melted butter, just soften green onions, for approximately 4 minutes.
- Pour in dry white wine higher heat and boil until reduced by 2/3rds.
- Lower heat to low.
- Slowly stir in unsalted butter.
- It is essential, to get a nice sauce, to slowly add unsalted butter, whipping, until foamy.
- Salt and pepper, to taste.
- In order to get white, green onion melted butter, do not boil.
Note:
This easy recipe for Pike in Broth is delicious, simple, and really easy to cook.
Great tasting food, it is very affordable dish and is also healthy.
This recipe for Pike in Broth serves/makes: 6-8
Main Ingredient: Pike
Preparation Method: Poached/Simmered
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