To Bake Pike
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Clean the pike thoroughly, ensuring it is dry.
Stuff the pike with the oyster forcemeat.
Bake in a moderate oven at 350°F (175°C) until cooked through.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pike
- Forms the body of the dish; its flesh turns firm and flaky as it cooks.
- Oyster forcemeat
- Fills the cavity, adding moisture and rich flavour that seasons the fish from within.
The step that matters
Bake until cooked through. Pike is a lean fish with little fat, so it dries out quickly when overheated. Baking only until the flesh is cooked through keeps it moist and tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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