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Stuffed Pike

Ingredients
  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
Directions

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.

Recipe Summary

Method: 
Roasted
Ingredient: 
Anchovy

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1854 Calories from Fat 723

% Daily Value*

Total Fat 81 g124.5%

Saturated Fat 14.6 g72.8%

Trans Fat 0 g

Cholesterol 465.2 mg155.1%

Sodium 3129.6 mg130.4%

Total Carbohydrates 43 g14.2%

Dietary Fiber 3.9 g15.6%

Sugars 10.4 g

Protein 230 g460.6%

Vitamin A 102.5% Vitamin C 146%

Calcium 89% Iron 51.2%

*Based on a 2000 Calorie diet

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Stuffed Pike Recipe