Pike Chowder Supreme

This will take some time, but it is time well spent.

Ingredients:

1 pound of freshly caught pike fillets, cut into stew-size pieces

2 ¼ cups boiling water

2 cups milk

¾ cup diced celery

1 ½ cups raw diced potatoes

½ cup thinly sliced carrots

3 Tbsp butter

1 white onion, thinly sliced

A pinch of tarragon

A pinch of sage

A pinch of thyme

Salt and pepper to taste

Method:

Melt the butter in a large saucepan and cook onions and celery until soft. Add potatoes, carrots, water, seasonings, salt and pepper. Cover and simmer for no more than 15 minutes at most until vegetables are tender. Add fish and cook for about 10 minutes. Add milk. Reheat but do not bring to a boil. Serve and enjoy.


Camp Site Pikeburger

Forget the hamburger, the pikeburger is better for you anyway, fresh from the water and no additives.

Ingredients:

3 pounds of coarsely ground pike

1 large white onion, chopped fine

2 eggs

1 tsp salt

A pinch of dry parsley

A pinch of tarragon

A pinch of thyme

Approximately 10 unsalted crackers

Method:

Crunch the crackers very fine, according to your consistency liking. Mix in the onion. Add eggs, salt and pepper and seasoning and mix very well. Now add your fish and blend in well. Shape into patties. Fry in bacon fat, sprinkle with lemon to taste. Serve on hamburger buns.


Broiled Pike

Ingredients:

1 full pike, head removed

Butter, salt and pepper

1 cup white wine

3 tsp water

1 Tbsp lemon juice

Method:

Split the pike lengthwise. Place in buttered broiler pan, skin side down. Sprinkle with salt and pepper and lemon juice. Put butter over fish. Place under broiler at about 6 inches from the heat. Broil, while basting frequently with the wine and lemon juice until fish flakes.