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Stuffed Pike




Source of Recipe


Betty Crocker


Recipe Introduction


An Austrian favorite.
You can also substitute the pike for; red snapper, lake trout, bass, or white fish. This is very tasty!


List of Ingredients




2 - 2 1/2 lbs. Pike, cleaned
1/2 t. salt
1/4 t. pepper
1 small onion, chopped
1/2 C. sliced mushrooms
2 T. butter/marg.
1 C. soft bread cubes (I use a bag of Pepperidge Farm stuffing crumbs-unseasoned)
3 anchovy fillets, mashed
3 T. milk
1 T. snipped parsley
1/4 C. butter/marg. melted
2 T. lemon juice
1 clove garlic, chopped

Recipe



Rub cavity of fish w/salt & pepper.
Cook and stir onion and mushrooms in 2 T. butter till onion is tender. Mix onion, mushrooms, bread cubes, anchovies, milk, and parsley. Spoon into cavity of fish. Close the opening skewers;lace with string. Place in shallow roasting pan.

Mix 1/4 C. butter, the lemon juice and garlic; brush fillets with this mixture and cook uncovered in 350' oven, brushing occasionally with the butter mixture, until fish flakes easily w/fork, about 1 hour.
Garnish with parsley springs and lemon slices.