Insalata di Luccio

Pike Salad

Preparation info

  • 6

    people
    • Difficulty

      Easy

Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

This is one of the only sane ways of treating pike. Dishes like Quenelles de Brochet require pushing the pulped fish flesh through a fine sieve to remove innumerable bones, a job only to be wished on the disciples of Marco Pierre White or other three-Michelin-starred chefs. Here the fish is poached, allowed to cool in its poaching liquid, then flaked carefully by hand, a much easier method of de-boning. Your fishmonger will be able to get pike if you push him.

The weight quoted here