Baked Whole Northern Pike Food

BAKED NORTHERN PIKE

Baked Northern Pike image

Make and share this Baked Northern Pike recipe from Food.com.

Provided by Chuck in Killbuck

Categories Free Of...

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 -4 lbs northern pike fillets
5 tablespoons butter
1 medium onion
1 medium green pepper
6 -8 slices bacon
lemon juice
salt and pepper

Steps:

Preheat oven to 350 degrees.
Melt butter; pour in a 9x13 inch cake pan.
(For easy cleaning, line pan with aluminum foil.) Place fillets in the butter; season with salt and pepper.
Slice onions and green peppers and place over fillets.
Sprinkle 2 teaspoons of lemon juice over fillets.
Cover the fillets with the 6-8 strips of bacon.
Bake at 350 degrees for approximately 25 minutes.

BAKED PIKE

Baked Pike image

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.

Provided by Molly53

Categories Savory

Time 3h40m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 313.6, Fat 2.8, SaturatedFat 0.5, Cholesterol 88.5, Sodium 317.1, Carbohydrate 22.2, Fiber 1.3, Sugar 2.2, Protein 47.1

NORTHERN PIKE WITH CHOUCROUTE AND JUNIPER SAUCE

Northern Pike with Choucroute and Juniper Sauce image

Provided by Food Network

Number Of Ingredients 16

Ingredients

3/4 pound fresh sauerkraut, rinsed and squeezed dry
1/4 pound savoy cabbage julienned, blanched and squeezed dry
2 tablespoons peanut oil
4 to 6-ounce fillets pike, skinned and deboned
1/2 cup all purpose flour
2 tablespoons butter, for basting the fish
1/4 cup loosely packed cilantro leaves, cut into chiffonade
Salt and fresh black pepper, to taste
1/2 teaspoon white peppercorns, crushed
1 teaspoon coriander seeds, crushed
1 teaspoon juniper berries, crushed
1/4 cup white wine vinegar
1 1/2 tablespoons sugar
Salt, to taste
1 cup chicken stock
1/2 cup canola oil

Steps:

Melt the butter in a heavy bottomed saucepan over a medium high flame and add the sauerkraut and the cabbage. Stir the mixture well, season to taste, and when it is very hot cover and set aside. In a small sauce pot combine the spices and vinegar and bring to a simmer. Remove from the heat, cover and steep for 20 minutes. Strain the vinegar into another small saucepot and add the sugar, salt, chicken stock and canola oil. Heat again until the sugar and salt are dissolved. Emulsify the liquid with a hand held mixer. Incorporate some air into the liquid as you are mixing so that the liquid becomes very frothy. Set aside at room temperature. Once the sauce and the garnishes are prepared, saute the pike. Heat the peanut oil in a saute pan large enough to hold all the fish and dust it lightly with flour. Add the fillets to the pan and cook for 1 minute on the first side. Add the whole butter to the pan and flip the fish over. Baste the fish with the butter for 1 or 2 more minutes until it is done and remove to a paper towel lined plate to drain. Stir the cilantro into the hot choucroute. Place a mound on each plate and top with a piece of fish. Spoon some of the sauce around each fish and dust with a little ground juniper. Serve with boiled potatoes or Fromage Blanc Dumplings (see separate recipe).

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