Paul’s Baked Pike

Name: Paul’s Baked Pike (Le brocket de mon ami Paul)
Prep time: 50 min
Total time: 50 min
Yield: For two people
Cuisine: French
Ingredients: 1 pike of 1.2 kg (2 1b 10½ oz); salt, pepper; 1 small sprig thyme; salt, pepper; 16 plump unpeeled cloves of garlic (or, if you are a real enthusiast, up to 24); 16 plump unpeeled cloves of garlic (or, if you are a real enthusiast, up to 24); 120 ml (scant ¼ pint) white wine vinegar; 50 g (1½ oz) butter

Le brocket de mon ami Paul

Preparation info

For
two
people

Difficulty
Easy
Ready in
50 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

1 pike of 1.2 kg (2 1b 10½ oz)

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Preheat the oven to 200°C/400°F/Mark 6.
If the fishmonger has not already done so, clean and scale the pike. Cut off all the fins. Wash under plenty of cold water and wipe dry with a towel. Season inside and out with salt and pepper. Slide the sprig of