Egg-Shaped Pike Recipe

Serves/Makes: 6


  • 1 (2-pound / 1-kg) pike
  • 1 cup (250 mL) white wine
  • 1 cup (250 mL) water
  • Salt and pepper, to taste
  • 1 onion, chopped
  • 1 bay leaf
How to cook Egg-Shaped Pike:
  • Clean pike.
  • Simmer pike into white wine and water, seasoned with salt and pepper, along with chopped onion and bay leaf, until done.
  • Strain broth reserve.
  • Refrigerate fish.
  • Prepare sauce.
  • Meanwhile, skin and bone fish very finely cut fish.
  • When sauce is cold, mix in very finely cut fish.
  • Shape mixture into egg shapes.
  • Boil egg-shaped fish mixture into reserved strained broth for 15 minutes.
  • Serve, along with sauce.

Sauce Recipe

Sauce Ingredients:
  • 6 tablespoons (90 g) butter
  • 1/4 cup (35 g) flour, mixed into 1/2 cup (125 mL) water
  • 1 cup (250 mL) milk
  • 2 egg yolks
  • 1/2 teaspoon (2.5 mL) salt
  • 1/4 teaspoon (1 mL) pepper
  • 1/4 teaspoon (1 mL) nutmeg
How to cook Sauce:
  • Heat together butter and milk until warm.
  • Blend in flour/water mixture.
  • Simmer for a few minutes.
  • Mix in egg yolks.
  • Reheat, without boiling, until really thick.
  • Season sauce with salt, pepper and nutmeg.
  • Refrigerate.


Serve with a spinach salad and white wine.

This recipe for Egg-Shaped Pike serves/makes: 6

The Egg-Shaped Pike recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Pike (more Pike recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)

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