Roast Pike
(Brochet au Four)

Roast Pike is considered a huge delicacy in France, in Britain it is rather underrated.

This is a pity - not only is it delicious but it is also great fun to pit one's wits against such a wily adversary. Fishing for pike is a game of patience and skill, and is made all the more exciting for having such a prize to cook. 

Roast Pike (Brochet au Four)

serves:- 4-6, preparation time:- 10-15 mins, cooking time:- 50 mins,

Ingredients

* 1.5kg or a 3lb of pike, scaled, gutted and washed
* 100g or 3 1/2oz of fresh breadcrumbs
* 150ml or 5 fl oz of single cream
* 1kg or 2lb of onions or shallots, chopped
* 1 head of garlic, minced
* 1 large handful of chopped sorrel
* 1 small handful of chopped parsley
* a little thyme
* a bayleaf
* 2 glasses of white wine
* 1 teaspoon of cornflour
* 150ml or 5fl oz of double cream
* a little butter
* 2 beaten eggs
* salt and pepper.

Method

* pre-heat oven to gas mark 6, or 200C/400F

* soak the breadcrumbs in the single cream

* sweat 1 onion with the garlic and sorrel in the butter until the onion is tender

* put the mixture into a bowl and mix in the eggs, breadcrumbs, salt and pepper

* stuff the fish with the mixture and sew up the opening

* butter a roasting dish big enough for the fish

* put in the remaining onions, all the herbs, wine and more salt and pepper

* put the fish on the top of the mixture and dot with the butter

* roast in the oven for 35 mins, basting frequently

* remove the fish from the roasting dish and transfer to a serving platter

* beat the cornflour with the double cream and add to the onions and juices in the pan

* stir over a low heat until the juice thickens

* pour the sauce over the fish and serve