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Stuffed Pike Recipe
|Pike||2 1⁄2 Pound, cleaned|
|Onion||1 Small, chopped|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Anchovy fillets||3 , mashed|
|Snipped parsley||1 Tablespoon|
|Margarine/Butter||1⁄4 Cup (4 tbs), melted|
|Lemon juice||2 Tablespoon|
|Garlic||1 Clove (5 gm), chopped|
Serving size: Complete recipe
Calories 1854 Calories from Fat 723
% Daily Value*
Total Fat 81 g124.5%
Saturated Fat 14.6 g72.8%
Trans Fat 0 g
Cholesterol 465.2 mg
Sodium 3129.6 mg130.4%
Total Carbohydrates 43 g14.2%
Dietary Fiber 3.9 g15.6%
Sugars 10.4 g
Protein 230 g460.6%
Vitamin A 102.5% Vitamin C 146%
Calcium 89% Iron 51.2%
*Based on a 2000 Calorie diet
Cook and stir onion and mushrooms in 2 tablespoons margarine until onion is tender.
Mix onion, mushrooms, bread crumbs, anchovies, milk and parsley.
Spoon into cavity of fish.
Close opening with skewers; lace with string.
Place fish in shallow roasting pan.
Mix 1/4 cup margarine, the lemon juice and garlic; brush fish with margarine mixture.
Cook uncovered in 350° oven, brushing occasionally with margarine mixture, until fish flakes easily with fork, about 1 hour.
Garnish with parsley sprigs and thinly sliced lemon if desired.