Pike Recipe

This pike recipe is from my friend, Ang, who runs TraditionalFrenchfood.com

While pike is considered a huge delicacy in France, in Britain it is rather underrated.

This is a pity - not only is it delicious but it is also great fun to pit one's wits against such a wily adversary. Fishing for pike is a game of patience and skill, and is made all the more exciting for having such a prize to cook.

Roast Pike Recipe(Brochet au Four)

serves:- 4-6, preparation time:- 10-15 mins, cooking time:- 50 mins,

Ingredients

* 1.5kg or a 3lb pike, scaled, gutted and washed
* 100g or 3 1/2oz of fresh breadcrumbs
* 150ml or 5 fl oz of single cream
* 1kg or 2lb of onions or shallots, chopped
* 1 head of garlic, minced
* 1 large handful of chopped sorrel
* 1 small handful of chopped parsley
* a little thyme
* a bayleaf
* 2 glasses of white wine
* 1 teaspoon of cornflour
* 150ml or 5fl oz of double cream
* a little butter
* 2 beaten eggs
* salt and pepper

Method

* pre-heat oven to gas mark 6, or 200C/400F

* soak the breadcrumbs in the single cream

* sweat 1 onion with the garlic and sorrel in the butter until the onion is tender

* put the mixture into a bowl and mix in the eggs, breadcrumbs, salt and pepper

* stuff the fish with the mixture and sew up the opening

* butter a roasting dish big enough for the fish * put in the remaining onions, all the herbs, wine and more salt and pepper

* put the pike on the top of the mixture and dot with the butter

* roast in the oven for 35 mins, basting frequently

* remove the fish from the roasting dish and transfer to a serving platter

* beat the cornflour with the double cream and add to the onions and juices in the pan

* stir over a low heat until the juice thickens

* pour the sauce over the fish and serve

Coronary Heart Disease is a major killer. Click here to read about the health benefits of fish and how easy it is to increase the amount you eat. How fish in your diet helps you avoid coronary heart disease

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