Polish Poached Pike Recipe

Serves/Makes: 8 - 10

Ingredients:

  • 4 pounds pike
  • 1/2 cup butter
  • 4 tablespoons lemon juice
  • 1 tablespoon flour
  • 2 cups sour cream
  • Salt and pepper to taste
  • Fresh chopped dill (optional)

  • Court Bouillon:
  • 1 quart water
  • 2 cups white wine
  • 1 heaping teaspoon salt
  • 1 onion, coarsely chopped
  • 2 carrots, coarsely chopped
  • 3 bay leaves
  • 1 lemon, sliced and studded with whole cloves
How to cook Polish Poached Pike:
  • To cook court bouillon combine all ingredients, bring to a boil, and simmer for 1 hour before using to poach fish.
  • Rinse the fish well. Place as many fish as will easily fit onto the bottom of a deep pot. Several batches may have to be poached.
  • Cover with the court bouillon, bring to a boil, then promptly remove, while still only partially done.
  • Remove cautiously with a spatula, taking care not to let the fish fall apart.
  • Place in a baking dish, dot with butter, and sprinkle with lemon juice.
  • Combine the flour with the sour cream, and smother the pike with this mixture.
  • Bake at 300°F (150°C) for about 20 minutes, continually basting with the sauce.
  • Season and garnish with dill, if desired.

Notes:

The Polish Poached Pike recipe very easy to prepare and so good!
The Polish name for this recipe is Gotowany Szczupak na Goraco.


This recipe for Polish Poached Pike serves/makes: 8 - 10

The Polish Poached Pike (Gotowany Szczupak na Goraco) recipe is adopted from The Best of Polish Cooking by Karen West 2000.

Main Ingredient: Pike (more Pike recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Polish (more Polish recipes)

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