Stuffed Pike – Or Lake Trout

A bean recipe for every taste:

sj: Fish like it hot, too – It’s been hanging in the air since Whitsun at the latest. Unmistakable. It makes your mouth water, triggers memories of balmy evenings with loved ones and promises summer delights: the smell of diced pork, charcoal and juicy steaks, plump sausages and tender fish.

The be-all and end-all: oil well

Basically, you can put freshwater and lobster, clams, sea fish, oysters and shrimp on the broiler. Whole fish is best, tranches and firm fillets should have a certain thickness. If you don’t want to marinate them with herbs, be sure to grease them well, preferably with olive oil, as broiler specialists advise. Lean specimens even fill themselves.

In general, the larger the fish, the greater the distance from the embers. Fish fillets always put at the beginning with the skin side up on the broiler, otherwise the fillet rolls together. Even well greased fish stick easily with their tender skin on the grill, which can be prevented with a special fish grid or basket, apart from that they turn better to the other side. Aluminum grill trays are also well suited. The best specimens, such as a whole salmon, can also be prepared on a spit or cut into slices.

Stuffed pike (or lake trout):

Preparation of the stuffing: melt the butter in a frying pan and cook the onions in it until soft.

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