Pike with Anchovy Stuffing

Pike stuffed with veal and anchovies makes a decorative and attractive centrepiece to enhance your dinner table. Serve with petits pois, spinach puree and sauteed potatoes.

4 SERVINGS

2 oz. plus

1 tablespoon butter, melted

1 X 3 lb. pike, cleaned, prepared, soaked in salted water for hours and drained

1 teaspoon salt

1 teaspoon black pepper

2 teaspoon ground mace

1 lb. forcemeat, made from

Forcemeat of Pork recipe, substituting veal for pork

12 anchovy fillets, finely chopped

2 tablespoons chopped fresh parsley

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Grease a roasting tin with the tablespoon of butter. Set aside.

Lay the pike on a chopping board. Rub the inside cavity with the salt, pepper and mace.

Place the forcemeat in a medium-sized mixing bowl. Using a fork, mix in the anchovy pieces until they are thoroughly combined with the forcemeat. Spoon the forcemeat mixture into the cavity.

With a pastry brush, brush the pike with the remaining melted butter. Wrap the pike tightly in cheesecloth to preserve its shape and keep the stuffing in place.

Transfer the pike to the roasting tin. Place the tin in the oven and bake the pike for 45 minutes to 1 hour, or until the fish is tender.

Remove the tin from the oven. Carefully lift out the pike, with the help of the cheesecloth, and place it on a large warmed serving dish. Remove the cheese-cloth being careful not to break up the fish.

Sprinkle over the parsley and serve at once.

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