Baked Pike

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 pike (about 2-3 lb)
  • 4 rashers bacon
  • Herb forcemeat
  • 2 oz butter


    Clean the fish and discard the roe. Remove the scales. Stuff with the forcemeat, and sew up with soft darning thread. Cover with bacon. Grease a fireproof dish and put in the fish. Put knobs of butter on the top and cover with foil. Bake at 375°F, 190°C, gas mark 5 for thirty minutes, basting several times. Remove the thread and put the pike on a very hot dish. It is good served with a caper sauce.