Pike Cooked in Stock
Ingredients
- 2 lb prepared pike
- 5 pints water
- 5 tablespoons wine vinegar
- 1 onion
- 1 stick celery
- small sprig dill
- 1 bay leaf
- 1 teaspoon mustard seeds
- 1/2 teaspoon white peppercorns
- salt
- 4 oz butter
- 1 teaspoon lime juice
- 2 tablespoons chopped parsley
Garnish
- small sprig parsley
- 1/2 lemon sliced
Instructions
- Wash the fish well in cold water. Bring the water to the boil with the vinegar in a large saucepan. Quarter the onion.
- Chop the celery and add it to the boiling water with the dill, onion, bay leaf, mustard seeds, peppercorns and salt. Cover the pan and simmer for 15 minutes.
- Place the whole pike in the boiling stock and cook for 40 - 45 minutes without allowing the stock to boil.
- Melt the butter in a small pan and stir in the lime juice and chopped parsley. Lift the fish from the saucepan and transfer it to a warm plate. Sprinkle a few drops of hot butter over the pike and serve the remaining butter separately.
- Garnish the pike with the sprig of parsley and lemon slices.
- Serve with: Bechamel Potatoes, and braised spring onions.
Calories: 428 kcal
Carbohydrates: 5 g
Protein: 45 g
Fat: 25g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 149 mg
Sodium: 325 mg
Potassium: 682 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 1046 IU
Vitamin C: 21 mg
Calcium: 172 mg
Iron: 2 mg