Madeleine Kamman

Cherviled Pike

Preparation info
  • FFR—

    2

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

In memory of a wonderful small pike which I angled myself out of Annecy Lake, a miraculous happening since I haven’t caught anything since.

Ingredients

  • 1 large bunch fresh chervil
  • Grated rind and juice of 1 Valencia orange
  • 2

Method

Chop the stems of the chervil and reserve the leaves; mix together the chervil stems, orange rind, butter, and salt to taste; pepper the mixture generously and stuff way up into the cavity of the pike. Thread a trussing needle with fine kitchen string. Pass the needle through the head and tail, pull tightly so the fish curves into a full circle, and tie. Set in a nonmetallic baking plate or dis