Category: Recipes

Reading about Northern Pike lately on some of my fellow bloggers’ sites has put me in the mood for one of the most delicious freshwater fish out there. I hope you enjoy this recipe.

Grand Marnier PikeGrand Marnier


  • Northern pike fillets
  • Flour
  • Salt and pepper to taste
  • Cayenne
  • Butter
  • Grand Marnier
  • 1 cup milk

Mix the flour, cayenne, salt and pepper to taste in a large bowl.

Dip the pike in milk and roll it in the flour mixture.

Heat the butter in a skillet or frying pan, bringing the butter to a sizzle. Put a shot of Grand Marnier in the pan. It may flare up (which is perfect). Immediately place the fish in the frying pan with the butter and Grand Marnier. Cook about 5 to 7 minutes on each side (or until golden brown). Fish is done when it flakes with a fork.

Although, for me, nothing beats the taste of freshly caught pike during shore lunch with 10 or 20 of your close friends and family, and I’m not one to doctor up fish too much since I want to savor the true flavor of the fish itself, this is a great northern pike recipe and has an orange undertone that is delicious. It’s really simple and the result is such that any chef would it put on a resume with pride.

It’s a great option for sharing pike with friends that aren’t quite as enthusiastic about “fish for dinner” as some of the rest of us. Trust me, they’ll think twice after having this meal… and you don’t have to tell them how easy it is if you don’t want to.


Steamed Pike with Dried Tomatoes, Pine Seeds, and Olive Oil


  • 12 scallops of Pike (60gr a piece)
  • 1 Cup Olive oil (I prefer standard or Virgin versus Extra-Virgin)
  • 3 dried Tomatoes
  • 2 spoons Pine nuts
  • 3/4 Cup White Wine (your choice, I like S. Blanc)
  • Salt and pepper
  • 1 Tsp minced parsley

Season the scallops of pike and steam them 4 minutes.

To prepare the sauce heat the olive oil and roast the thin sliced tomatoes. Add the pine seeds and roast them lightly.

After adding the white wine reduce it all. Before seasoning the sauce add the chopped parsley.

Arrange the scallops on the plates and drape it with the sauce. Serve with side of braised strips of leek and vegetable pearls.

Friday is “Fish Night”

Recipe for Trout And Vegetables In Foil


Trout with Veggies

Trout with Veggies

  • 4 10″ trout
  • 2 Carrots
  • Juice of 1/2 lemon
  • 2 sm Onions
  • Salt and pepper
  • 3 Ribs celery
  • 1/2 ts Thyme
  • 4 ts Butter

This delicious dish can be prepared for a noon campfire. If the fish is to be a sizable one, be sure to take enough foil in one piece; if the servings are to be individual for each guest, then cut the foil accordingly.

Clean the trout and sprinkle inside and out with lemon juice, salt, pepper and herbs. You can put vegetables through the food processor (if the camp has one in its kitchen or prepare before the trip at home) mix well and strain – or just cut your veggies small depending on the size of each trout.

Saute vegetables in butter until they are soft, and stuff each fish before wrapping loosely in foil. Place in ashes or on cookie sheet in 450 degree oven for 15-20 minutes.

Serves 4.

Baked Northern Pike


  • 3 to 4 pounds of boned northern pike fillets
  • 1/2 to 1 pound thinly sliced carrots
  • 1 or 2 large white onions
  • 16 oz. sour cream
  • 1 can cream of celery soup
  • 2 tablespoons bread crumbs
  • Paprika

Preheat oven to 350 degrees. Par-boil northern fillets wrapped in cheesecloth for about 5 minutes. Lie fillets in large baking dish. Cover with sliced carrots and then onions. Mix sour cream, celery soup and bread crumbs in separate bowl and pour over fish, carrots and onions. Sprinkle with paprika and bake for 35-45 minutes or until all liquid is bubbling through fish. Serves 4.

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