Pike with rosemary

To cook this fish many don't like, pike has a specific smell. Because of this, some spoiled lucky anglers, to the delight of neighbors and relatives, give them their prey.

Meanwhile, the pike can take its rightful place among the fish delicacies. There are Housewives that make delicious cutlets made of pike, expertly adding a variety of spices, completely batter specific magic taste.

 


  Ingredients

• 1 fresh Northern pike (1 kg)
• 2 small sprigs of rosemary
• 2 lemons
• 6 anchovies
• 2 cloves of garlic
• 4 tablespoons breadcrumbs
• 125 ml olive oil
• salt, black pepper to taste

 

 Preparation: Pike washed, cleaned of scale, gut, again, rinse under running water and dry with a paper towel. Fish salt and pepper inside and out. In a ceramic or glass refractory form, pour 2 tbsp olive oil, put sprigs of rosemary. Preheat the oven to 175°C. the Anchovies, wash, dry, finely chop. In a small skillet, heat 2 tbsp olive oil, the anchovy and mash with a fork until creamy. Add the finely chopped garlic and 2 tablespoons of lemon juice. Pike inside spread part of the cream with anchovies. Put the fish in the rosemary sprigs and coat with the remaining cream. Sprinkle fish with breadcrumbs and pour the remaining olive oil. Bake in the oven for 40 minutes. Serve with lemon slices.





Tip: Instead of the pike you can take pike-perch, carp or other white fish. The anchovies can be replaced with canned sardines in oil. published

 

P. S. And remember, only by changing their consumption — together we change the world! ©

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Source: cucinaitaliana.ru/recipes/nasello.html