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Featured Recipes

Northern Pike in Horseradish Sauce

Ingredients:
1 cup sour cream
3 Tbsp. milk
1 Tbsp. cream style white horseradish
2 Tbsp. lemon juice
1 tsp. capers with juice
1 tsp. dry mustard
2 Tbsp. fresh parsley
1 1/2 lbs. northern pike steaks
Salt and pepper
3 Tbsp. butter or margarine
In large mixing bowl combine sour cream, milk, horseradish, lemon juice, capers with juice, dry mustard and parsley; mix until well blended. Sprinkle pike with salt and pepper. Place fillets in nonstick baking dish. Melt butter, turning fillets to coat evenly. Pour sauce over fillets and bake uncovered at 350° F. 25 minutes or until the fish flakes easily with a fork. Garnish with additional chopped parsley and thinly sliced lemon. Serve hot.
John Pelrine
Chicago, IL

Easy Pike Pickles

By Scott Jaeger

Ingredients:
10 pounds pike fillets
1 cup salt
1 quart apple cider vinegar
1 quart white vinegar
1 cup sugar
2 tablespoons pickling spices
1 cup red or white wine
1 or 2 large onions
Filet the pike, leaving the bones in the filets, and cut into pieces of about 1-inch square by a quarter-inch thick. This will give you about three quarts of prepared fish. Place in a glass or stoneware (not metal) dish, sprinkle with the salt, and cover with apple cider vinegar. Stir, cover, and place in the refrigerator. Stir once a day for six days. On the sixth day, rinse the fish thoroughly, let it stand in clear water for a half hour, and drain well. Make a pickling solution of white vinegar, one cup of sugar, pickling spices, and wine. I prefer red Lambrusco, which imparts a rich flavor and an appetizing pink tint to the fish. Cut up the onions into sections of about 1 or 2 inches. You may add garlic to suit your taste, too. Layer the fish and onion pieces loosely in sterilized jars, cover each with pickling solution, and place in the refrigerator. In about a week the solution will have permeated the fish and onions and they will be ready to eat.

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