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Second course
Pike stewed

Braised Pike

Braised pike is a great way to cook this river fish. Pike is fairly bony, with lots of little pin bones running along the back. So if you've got a large one, it's best to use the rib section for braising. But small pike are much tastier — so find your own happy medium! You can serve braised pike as a dish in its own right with the vegetable sauce it makes, or pair it with a side of potatoes or rice.

naniki

Recipe author

Composition / ingredients

Servings:

Pike

350

Onion

0.5

Carrots

0.5

Salt

Sunflower oil

Water

Tomato juice

Wheat flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 9 g

Fats 40 % 8 g

Carbohydrates 15 % 3 g

118 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 35 min

Step 1:

Gather the ingredients from the list. You can braise the pike with vegetables or without them — just with onion and a flour thickener — and it comes out very tasty either way.
Step 2:

Clean the pike, gut it, and cut it into serving pieces.
Step 3:

Finely chop the onion and carrot.
Step 4:

Dredge the pike pieces in flour and quickly sear them in the hot oil, first on one side,
Step 5:

then on the other. You could just make the vegetable sauce (which we do later in the recipe) and drop the fish pieces into it to braise, but searing them first gives a richer, more rounded flavor.
Step 6:

Take the fish out and lightly sauté the vegetables in the same pan, then add the water and bring the vegetable sauce to a boil.
Step 7:

Return the seared pike to the sauce.
Step 8:

Cover and braise for about 10 minutes (depending on the size of the fish pieces).
Step 9:

Serve the finished braised pike with its sauce. Enjoy!