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,
* 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.
* 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
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