Roasted Pike

Name: Roasted Pike
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 1 large pike (about 1.5-2 kg), cleaned, thick skin removed; 80 g bacon, cut into thin strips; 4-5 anchovy fillets, cut into strips; 3 tbsp lard or oil; salt; 1/2 tsp freshly ground white pepper; 1 lemon; 2 dl sour cream; potatoes fried in lard, for serving

Time: 1 hr 10 min (about 25 min hands-on)6 servingsapprox. 300 kcal / serving (estimated)approx. 5 g protein / serving

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Method

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Carefully remove the thick skin from the cleaned pike, so it doesn't contract during roasting.
With a sharp knife, lard the fish flesh evenly with the bacon strips and the anchovy strips.
Place the fish in a roasting pan, add the lard, salt it well inside and out, and sprinkle with the white pepper.
Roast in a preheated, medium-hot (190°C) oven for about 45 minutes.
When the fish starts to roast, squeeze the lemon juice over it and drizzle with the sour cream.
During roasting, baste it several times with the juices collected in the pan, so it doesn't dry out.
Place on a long platter, with fried potatoes at each end of the platter.
Serve hot.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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