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Stuffed Pike

Global.Potpourri's picture
  Pike 2 1⁄2 Pound, cleaned
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Onion 1 Small, chopped
  Sliced mushrooms 1⁄2 Cup (8 tbs)
  Margarine/Butter 2 Tablespoon
  Soft bread crumbs 1 Cup (16 tbs)
  Anchovy fillets 3 , mashed
  Milk 3 Tablespoon
  Snipped parsley 1 Tablespoon
  Margarine/Butter 1⁄4 Cup (4 tbs), melted
  Lemon juice 2 Tablespoon
  Garlic 1 Clove (5 gm), chopped

Rub cavity of fish with salt and pepper.
Cook and stir onion and mushrooms in 2 tablespoons margarine until onion is tender.
Mix onion, mushrooms, bread crumbs, anchovies, milk and parsley.
Spoon into cavity of fish.
Close opening with skewers; lace with string.
Place fish in shallow roasting pan.
Mix 1/4 cup margarine, the lemon juice and garlic; brush fish with margarine mixture.
Cook uncovered in 350° oven, brushing occasionally with margarine mixture, until fish flakes easily with fork, about 1 hour.
Garnish with parsley sprigs and thinly sliced lemon if desired.

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