How to Cook Pike
Why Is Pike not More Popular?
In certain countries in the world, the UK very much among them, pike is not considered to be a fish worth cooking and eating. Although centuries ago pike was widely eaten in the UK, there seems to be a perception in modern times that the fish either has too many bones to be cleaned and eaten or that it is in some way actually inedible. This is a shame. Pike can actually be a very enjoyable fish to eat, provided it is cooked in an appropriate fashion. This page looks at just one of the many ways it is possible to cook a small pike.
Preparing to Roast the Pike
In this instance, I am going to roast the pike in the oven, on a bed of lemon and onion. I will also coat it with a sauce based on the French meuniere sauce, consisting of the normal butter, parsley and lemon juice, with a little bit of garlic added for some extra flavour.
First of all, the pike should be cleaned by making an insertion from the anal fin, right up to the head, and removing and discarding the pike's innards. The fish should then be thoroughly rinsed under cold running water and four diagonal cuts made through the skin on what will be its uppermost flank in the baking tray, to allow the sauce to penetrate.
A large, peeled white onion and a lemon should then be sliced and laid alternately as shown on a large baking tray to form a bed for the pike. The pike can then carefully be laid on top.
At this stage, the oven should be put on to preheat to 375F/190C/Gas mark 5, while you prepare the ingredients for the sauce and cook it.
Preparing the Sauce for the Pike
The sauce which will be poured over the pike prior to putting it in to the oven is a very simple creation. Firstly, two ounces of butter should be melted and lightly browned in a saucepan. The juice of half a lemon, one tablespoon of freshly chopped parsley and one grated garlic clove should then be added and heated through. The sauce should then be poured evenly over the pike.
A large sheet of aluminium foil should then be used to cover the baking tray and the tray put in to the oven for around twenty-five to thirty minutes for a pike this size. To determine if the pike is ready, the foil should very carefully be peeled back (being aware of escaping steam) and a skewer inserted in to the thickest part of the body. If very little resistance is met, the fish is cooked.
Fish and Seafood Recipes From Scotland
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