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Prep Time: 180 Minutes Cook Time: 40 Minutes |
Ready In: 220 Minutes Servings: 6 |
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Fishermen who land a northern harvest a fish of exceptional flavor and texture. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. A variation: strips of bacon or salt pork may be placed over fish before baking. Baking time approximate. Ingredients:
3 -4 lbs whole pike, cleaned (leave on head and tail) |
8 slices dry bread |
2 tablespoons bacon fat |
1 cup tomato, cooked (canned is fine) |
1 teaspoon poultry seasoning |
salt |
paprika |
1/4 cup flour |
6 bay leaves |
lemon, for garnish |
parsley, for garnish |
Directions:
1. Rub fish with salt and chill for 3 hours.
2. Soak bread in cold water until soft, press out water and add bacon fat, tomatoes and seasonings.
3. Wash pike; stuff and fasten opening securely with toothpicks or lace with cooking string and dredge with flour.
4. Preheat oven to 375F and grease a baking pan.
5. Place fish in prepared baking pan with 3 bay leaves beneath and 3 on top.
6. Bake, allowing about 10 minutes per pound for fish under 4 pounds.
7. At the end of 15 minutes baking, sprinkle lightly with salt and paprika.
8. Garnish with lemon wedges and parsley.
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