Pike with Vegetable-Fish Filling
Ingredients
- Ingredients
- 1 Pike (1.2 kg)
- 175 grams Perch fillet
- 2 carrots
- 200 grams Celery
- 1 stalk Leeks
- ½ bunch Sage
- 2 parsley
- 1 garlic clove
- ½ tsp grated Lemon peel
- 2 Tbsps butter
- 1 generous pinch Saffron
- 2 Tbsps Pastry flour
- 150 milliliters fish stock
- salt
- freshly ground pepper
Preparation steps
For the filling, rinse the perch, pat dry and finely chop.
Rinse the sage and parsley, pat dry and finely chop. Reserve some leaves for garnish.
Peel the garlic and also finely chop. Mix the herbs and garlic with the chopped perch and season with lemon zest, salt and pepper.
Rinse the pike and pat dry, season inside and out with salt and pepper and spoon the filling into the belly cavity. Wrap the fish with kitchen string to seal and coat with flour. Then place in a roasting dish. Melt the butter with saffron and pour over the fish and bake in an oven preheated to 220°C (approximately 425°F); the middle) for about 3 minutes on each side, then reduce the temperature to 180°C (approximately 350°F).
Peel the carrot and cut into sticks. Peel the celery and also cut into sticks. Rinse, trim and cut the leek into 4 cm (approximately 1 1/2 inch) long strips. Add everything to the roasting pan, cover the drip pan with aluminum foil and finish cooking the pike about 25 minutes. Serve on a plate with the vegetables, garnished with remaining herbs.
