steveescott 0 Posted January 19, 2009 Report Share Posted January 19, 2009 (edited) nothing to do with any of my favorites rabbit etc but do a bit of fishing too and always found pike very earthy so i filleted a pike deboned it left it to soak a few hours in some water mixed some tandoori massala with some yoghurt left it overnight in the fridge wrapped it in tin foil placed it in the oven till nearly cooked opened the foil to finish wonderful no earthyness can recomend it so thats my recipe for tandoori pike it also works well with rabbit pheasant pigeon etc has anyone else any recipes for pike Edited January 19, 2009 by steveescott Quote Link to post Share on other sites
Fat-Ferret 857 Posted January 22, 2009 Report Share Posted January 22, 2009 nothing to do with any of my favorites rabbit etc but do a bit of fishing too and always found pike very earthy so i filleted a pike deboned it left it to soak a few hours in some water mixed some tandoori massala with some yoghurt left it overnight in the fridge wrapped it in tin foil placed it in the oven till nearly cooked opened the foil to finish wonderful no earthyness can recomend it so thats my recipe for tandoori pike it also works well with rabbit pheasant pigeon etc has anyone else any recipes for pike PIKE FISH CAKES Ingredients 500g/1lb2oz fresh boneless fillets of pike 100g/4oz spring onions, finely chopped 100ml/3½fl oz mayonnaise 100g/4oz fresh breadcrumbs, soaked in milk and squeezed 1 egg 1 tbsp chopped fresh parsley 1 tbsp chopped fresh thyme salt and cayenne pepper 50g/2oz fresh breadcrumbs 50g/2oz ground almonds 3 tbsp oil 45g/3 tbsp unsalted butter 1 quantity mustard sauce 1. To prepare the fish, firstly make sure there are no bones. If you have to, cut away the bones and discard them and any imperfect pieces of fish. Cut the fillets into thin strips and then into 5mm/¼in dice and place in a bowl. Mix the fish with the spring onions, mayonnaise, breadcrumbs, egg, herbs and season with salt and cayenne pepper. 2. Divide the mixture into 12 portions and form each into a neat patty, about 9cm/3½in in diameter. Mix together the breadcrumbs and ground almonds and dredge each fish cake in the mixture, patting to coat evenly with the crumbs. 3. Heat a little oil in a heavy frying-pan and add the butter. When it foams, add 6 of the fish cakes. Cover and cook over a medium high heat for about 3 minutes on each side. Transfer the cakes onto kitchen paper while you cook the other 6 cakes. 4. Serve with a small salad and the mustard sauce. Quote Link to post Share on other sites
digg deep 5 Posted February 10, 2009 Report Share Posted February 10, 2009 didnt even no you could eat pike i got told just full of bones i was told Quote Link to post Share on other sites
Jim Grant 4 Posted February 12, 2009 Report Share Posted February 12, 2009 Try to source your Pike from somewhere that does not have a muddy bottom, then you will not get that earthy taste. Most recipes seem to look for something about 5-7 lbs. You can bake it. The fish Breadcrumbs Beaten egg Cream/top of the milk Clean the fish, remove head and scales. Cut into pieces.Dip pieces in beaten egg and roll in breadcrumbsPlace in a buttered fireproof dish and bake in an oven. Ten minutes before serving pour the cream over the fish and return to the oven. Serve with Tartare Sauce or any other good fish sauce. Pike with white wine The fish Chopped onions Glass of white wine Yoke of one egg 3oz Butter Clean the fish and place in a fireproof dish with the butter and surround with the onion. pour the wine over the fish and cover with foil. Bake for a half hour in a medium oven.. Drain and retain the liquid. Thicken the liquid with the bean yoke and a little melted butter. Pour over the fish to serve. Quote Link to post Share on other sites
craigyboy 1,274 Posted March 5, 2009 Report Share Posted March 5, 2009 (edited) if in doubt kill the taste with tandoori, why dya think it was invented,it dont matter what you cover in indian shite,the outcome is, it all taste the feckin same,you couldnt tell the difference between tandoori pike and tandoori rigger boot, it amazes me that people kill the real taste of food with this type of shite,not to mention your taste buds Edited March 5, 2009 by craigyboy Quote Link to post Share on other sites
The one 8,533 Posted March 5, 2009 Report Share Posted March 5, 2009 Same here i was told pike was that full of small bones you had to boil it then break it down for making fish cakes making sure you got all the bones out Quote Link to post Share on other sites
Gooner 143 Posted March 5, 2009 Report Share Posted March 5, 2009 Had pike 15 years ago, soak overnight in salt water and then boiled in milk, was lovely if my memory is correct. Quote Link to post Share on other sites
aaronpigeonplucker 32 Posted March 7, 2009 Report Share Posted March 7, 2009 hugh fernely whittingstall has got a good one. its a bit tedious but it turns a bad tasting fish into a delicous fish. as soon as i find the book i'll put it up but i think its on his website. Quote Link to post Share on other sites
stankonia 0 Posted March 17, 2009 Report Share Posted March 17, 2009 hugh fernely whittingstall has got a good one. its a bit tedious but it turns a bad tasting fish into a delicous fish. as soon as i find the book i'll put it up but i think its on his website. My mates dad had a bath filled with fresh water from the shed roof in the back yard for carp,pike,perch,fed on what they like for a week or two,this cleaned the flesh of earth taste. Quote Link to post Share on other sites
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