Cooking Pike Recipe

Here’s a great recipe for baked stuffed pike. In my experience it seems to work best with a fish of about 3-5lbs.

1. clean and descale your fish, then remove the backbone but leave on the head and tail
2. cook about one cup of wild rice, then put it to one side to cool down
3. dice one large onion, 2 cloves of garlic and one medium sized skinned cucumber
4. salt the chopped cucumber and leave for about 15-20 minutes.
5. fry off the onion, garlic and cucumber in a couple of knobs of butter – take to translucent rather than brown
6. coarsely chop up 2 or 3 hard-boiled eggs, some capers, some olives, curly parsley, chives and fresh thyme
7. combine the rice, fried onion mix and chopped ingredients, then add a couple of spoonfuls of crème fraiche and season with salt and plenty of pepper
8. stuff the cavity of the cleaned pike with the savoury stuffing mix and stitch or tie the fish closed
9. place the stuffed fish onto a lightly buttered baking dish and put into a preheated oven at 200ºC
10. after 5 minutes, turn the fish and put it back into the oven for another 5 minutes
11. add half a cup of water and half a cup of white wine and turn the oven down to 175ºC
12. cook for about 30 to 40 minutes, until the fish is firm, but not hard, to the touch

Enjoy!!!