Now that the balmy summer turns slowly to autumn—this morning at the cottage it was foggy and barely 10°C—it’s time to dig out all the recipes for delicious soups. And what else would warm you up better than pike bones, and crab or crayfish shells! If you don’t fancy cooking the broth, forget cooking a fish soup! Continue reading “Pike Soup”
Here you have the easiest and fastest way to get rid of pike bones. Make sure that you use a traditional meat grinder! Food processors make the meat too crushed, yet few bones may survive the process. Continue reading “Pike & Pepper Pie”
Delicious and aromatic French tarragon and fresh horseradish augment fried pike to a completely new level.
Make sure that you use French tarragon! Once I accidentally bought Russian tarragon, because I never imagined that it would even be sold. As Wikipedia notes about the Russian tarragon, it “is widely considered useless as a culinary herb”. Continue reading “Tarragon-Horseradish Pike”
Fresh herb pike is at its best in a small bowl. Use a spoon to carry the pike with the marinade delicacies to your mouth. Continue reading “Herb-Marinated Pike”
Do you see red at the fish market? Why don’t you swap the dull red with fresh and delicious wild fish.
Long and strong salting sucks the liquid from the pike, and firms the meat. So you may not cut wide flashy slices from this Icehouse Pike. However, you can create nice and tasty savouries with pike on a rye bread or on a boiled egg. That is, once you wait for a couple of weeks. Continue reading “Icehouse Pike”