In some countries of the world pike is not a fish that is particularly preferred for cooking and eating. The fish has too many bones, but it can be cleaned and can actually be very pleasant to eat, provided it is cooked properly.
Preparation for roasting the pike
The best way to prepare pike is to roast it in the oven on a lemon and onion canapé. Before roasting the fish it can be drizzled with butter, parsley and lemon juice, with a little garlic added for flavor.
First, the pike must be cleaned by removing and discarding the pike's entrails. The pike fish should then be rinsed thoroughly under cold running water and four diagonal incisions should be made through the skin.
A large peeled white onion and a lemon should then be sliced and placed on a large baking tray to form a bed for the pike.
The pike can then be carefully placed on top.
You should turn on the oven to heat up to 200°C while you prepare the sauce. The lemon and parsley butter sauce is poured over the pike.
Preparing the pike sauce
The sauce that should be poured over the pike before you put it in the oven is very easy to make. First, about 100 g of butter should be melted and lightly browned in a saucepan.
Then add and heat the juice of half a lemon, add one tablespoon of freshly chopped parsley and one grated clove of garlic.
The sauce should then be poured evenly over the pike.
Wrap the top of the baking pan with a large sheet of aluminum foil and place it in the oven for about twenty-five to thirty minutes.
You can also prepare pike in the form of:
- fish stew;
- fish soup;
- fried fish.
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