Pike Baked with Herbs
|Butter||1⁄2 Cup (8 tbs)|
|Minced parsley||1 Tablespoon|
|Winter savory||1 Pinch|
|Anchovy fillets||2 , chopped|
|Chopped garlic||1 Clove (5 gm) (Or Cut)|
|White wine||1 Cup (16 tbs)|
|Lemon juice||To Taste|
|White pepper||To Taste|
1. Preheat oven to moderate (350° F.).
2. Thoroughly clean and scale the pike; do not remove the head or tail. Dot the inside with six tablespoons of the butter and sprinkle the cavity with the salt, parsley, herbs and anchovies. Close the fish with skewers and string.
3. Oil a baking pan, cover the bottom with a double thickness of aluminum foil and rub the foil with a cut garlic clove. Oil the foil and place the pike on top. Dot with the remaining butter.
4. Bake, uncovered, until the fish flakes easily when tested with a fork. Baste every five or, at the most, ten minutes with the wine.
5. Lift the foil with the fish on it and set on a heated platter. Tuck the foil around the fish.
6. Strain the pan juices into a saucepan and set over low heat. Stir in the flour creamed with the two teaspoons of butter and boil one minute. Add a dash of lemon juice and season with additional salt and white pepper if desired.