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Pike

The following pike terrine recipe features Epoisses de Bourgogne, which is a special French cheese. It is an artisan cheese made by the monks at Citeaux Abbey, halfway between Auxerre and Dijon, and it was reportedly enjoyed by Napoleon. If you cannot find it, you can substitute Muenster cheese. Epoisses is an unpasteurized cow’s milk cheese with a pungent aroma and strong flavor. It is a round shape and is golden orange in color. This cheese is smear-ripened, which means it is washed in the local brandy, and this variety of cheese has been produced since the beginning of the 1500s.

As well as the Epoisses cheese and pike, the following pike terrine recipe calls for another white fish, and you can use anything firm-fleshed, such as cod, hake, tilapia, red snapper, basa fish, or another kind of fish. Heavy cream gives a luxurious richness, lemon juice gives a piquancy (although you can use a mixture of honey and vinegar if you prefer) and some minced parsley is also good in this recipe. Some dry fish stock powder boosts the fishiness.

Serve this tasty fish terrine recipe with crackers or crusty French bread, and a light, bright, earthy red wine like a Pinot Noir. This is fantastic for serving at a buffet or cocktail party if you are looking for an unusual yet delicious recipe, and it will keep for a couple of days in the refrigerator. Continue reading

Pike is low in fat and as nutritious as saltwater fish, despite the fact it is a freshwater fish. This fish is known as pike in the United States, UK, and Ireland, and jackfish in Canada. Pike has a special flavor and the following recipe features an onion and oyster mushroom stuffing to bring out the wonderful flavor of the pike.

The orange gives the fish a lovely citrus flavor and you can experiment with lemon or grapefruit if you want to try out a different flavor. You could even use a couple of different types of citrus. Pike has been cooked in Europe since the Roman times and its white, delicate-tasting flesh goes well with a variety of different seasonings.

You can serve it with orange slices and perhaps some smoked salmon with extra-virgin olive oil drizzled over it. A tossed green salad is also a nice side dish and you can add some potato salad to the mix too. This is a nice recipe for the holidays because a four or five pound pike feeds a crowd. Sometimes it can be hard to find this type of fish so perhaps you can enquire at your local fishmonger’s or maybe you have a friend who does freshwater fishing. Continue reading

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Christine Szalay-Kudra


Hi, my name is Christine. I am happy you are visiting today. Food is very important to everyone, and in this family we love to eat all kinds of dishes from meat and chicken to international cuisine, crockpot creations and more. Seafood is something we also love, and I love the fact it is nutritious as well as very tasty.


Everyone knows 'the big three' which are cod, tuna and salmon, but sometimes it is fun to try different types of fish, such as perch, trout, monkfish, or even shellfish like mussels or clams. There are seafood recipes for every season and occasion, those served chilled for a refreshing burst of flavor, and those served hot in stew or soup form.


Choose from crispy fried fish, tender pan-fried or poached cuts, or what about a seafood medley boasting the most wonderful flavors of the sea, lake or river? Seafood can be served as part of a salad or savory dish, or it can be served as an appetizer or snack. Bacon-wrapped scallops, anyone? You will find a comprehensive collection of wonderful seafood recipes right here, for your inspiration and enjoyment.


Thanks for visiting,


Christine