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| What You Need: |
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A fresh-water pike, weighing 2-3 lb.
Salt and pepper
3˝ oz fat bacon
1 medium-sized carrot
˝ cup stock
˝ cup dry white wine
3-4 sage leaves
1 onion, spiked with 2 cloves
1 teaspoon anchovy or lobster paste
2 oz butter
1 tablespoon cream
Lemon juice
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| How To Cook: |
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1. Scale, clean and wash the fish; wipe dry and put some salt inside, then pull off the skin on either side of the dorsal fin and insert tiny strips of bacon in the flesh.
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2. Wash and peel the carrot and put it in the abdominal slit.
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3. Butter an ovenproof dish, put in the fish, back uppermost, pour in the stock and wine, add the sage leaves, onion, fish paste, pepper and a little salt, cover the fish with knobs of butter and cook in a moderate oven (350°F), covering the dish for the first 15 minutes, then uncovering it for the next 30 minutes, till the fish turns a light gold color and is well cooked; baste 2-3 times with stock and wine.
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4. Serve the fish whole.
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5. Dilute the cooking juice with a little water, strain, add the cream and a few drops of lemon juice and serve with the fish.
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