Bachelor’s Pecaned Pike

Name: Bachelor’s Pecaned Pike
Cuisine: France
Ingredients: Salt; Pepper from the mill; unsaturated butter or unsaturated oil of your choice; Three ⅓-inch-thick slices butternut squash; unsaturated butter or unsaturated oil of your choice; Fillets of one 2-pound yellow or walleye pike; Fino sherry as needed; 3 tablespoons chopped pecans; Fillets of one 2-pound yellow or walleye pike; 1 tiny clove garlic, mashed; 2 teaspoons chopped fresh curly parsley leaves

Preparation info

FFR—
1
serving

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

For a single diner; many a senior citizen has expressed great fondness for this dish. You need a large round or oval ovenproof plate. A butterflied 12-ounce trout can replace the pike fillets very well and will cook even faster.

Ingredients

unsaturated butter or unsaturated oil of your choice
Three ⅓-inch-thick slices butternut squash
Salt

Europe
France
Fish course
Gluten-free
Pescatarian

Method

Heat a bit of butter in a nonstick skillet over medium heat; cook the squash on both sides until tender, 7 to 8 minutes. Season with salt and pepper, add a dash of sherry, and set aside while the fish cooks.

Preheat the oven to 375°F. Spray an ovenproof plate with a bit of melt