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Filet and then cut into small chunks. Put in pot with water, some sugar, lemon juice and some garlic powder and season salt. Boil until fish turns white. Drain. Now melt butter with some garlic powder. Dip pike pieces in the butter mixture and enjoy.
You will love this one. Start by making up a court bouillon consisting of water, Old Bay or crab boil mix, a sprig or two of fresh parsley, pinch of dried tarragon, a few peppercorns (optional) and a good splash of white wine or vermouth. This will be your poaching liquid. Cut pike (NO BONES) into bite size pieces 1"-2". Bring court bouillon to a simmer (small bubbles). Poach fish for 4-5 minutes and remove from liquid with a slotted spoon and set aside on a plate to drain.Mix together 1/2 cup of softened butter or margarine, 6 TBS mayonnaise, 1/2 tps Worcestershire sauce, a generous dash of tabasco or sriracha, sliced green onions and 1 cup of grated cheese.Place fish in individual au gratin dishes or in a baking dish large enough to hold in a single layer. Spread cheese mixture over fish and place under preheated broiler for 2-3 minutes until topping browns and fish flakes easily. Bon Appetit! BOB (retired chef)