Pike in Broth Recipe

Serves/Makes: 6 - 8


  • 1 (4-pound / 1.8-kg) whole pike
  • 16 to 20 cups (4 to 5 L) fish stock
  • Parsley
  • Lemon
How to cook Pike in Broth:
  • Prepare and heat fish stock.
  • Scale, clean and remove gills from pike cut off fins.
  • Leave head and tail on, as they are part of the spectacular presentation of this dish.
  • Wash fish, making sure to remove any silt.
  • Blood, all along backbone must be scraped off.
  • Arrange pike into a fish-kettle (or a very large casserole), cover fish with lukewarm fish stock.
  • Bring to a boil.
  • Lower heat, but fish stock must simmer.
  • Laddle out any foam.
  • Cover fish-kettle or casserole and poach fish for 20 minutes.
  • Meanwhile, prepare buttery sauce.
  • To serve, delicately remove pike from fish stock.
  • Using a small, sharp knife, skin fish leaving heat and tail intact.
  • Transfer hot fish onto a large serving plate.
  • Decorate with parsley and lemon.
  • Pour buttery sauce into a sauce-boat.
  • Serve immediately.

Buttery Sauce Recipe

Buttery Sauce Ingredients:
  • 1 tablespoon (15 g) butter
  • 2 tablespoons (30 mL) minced green onions
  • 4 ounces (125 mL) dry white wine
  • 8 ounces (227 g) unsalted butter
  • Salt and pepper
How to cook Buttery Sauce:
  • Melt tablespoon (15 g) butter into a casserole.
  • In melted butter, just soften green onions, for approximately 4 minutes.
  • Pour in dry white wine higher heat and boil until reduced by 2/3rds.
  • Lower heat to low.
  • Slowly stir in unsalted butter.
  • It is essential, to get a nice sauce, to slowly add unsalted butter, whipping, until foamy.
  • Salt and pepper, to taste.
  • In order to get white, green onion melted butter, do not boil.

This recipe for Pike in Broth serves/makes: 6 - 8

The Pike in Broth 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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