Baked Pickerel
- Fish
- Butter
- 1 cup cream or milk
- Parsley, chopped
- Egg sauce:
- Butter
- 1 egg yolk
- 1 tsp parsley, chopped
Clean the fish. Lay in a dripping pan with enough hot water to prevent scorching. A tin foil, fitting loosely, may be used to keep it off the bottom. Lay it in a circle on its belly, head and tail touching.
Bake slowly at 300 degrees F, basting often with butter and water.
When done, have ready a cup of sweet cream or milk to which a few spoons of hot water has been added. Stir in 2 large spoons of melted butter and a little chopped parsley. Heat up the mixture in the microwave.
Add the gravy from the dripping pan. Let it boil up once.
Place the fish on a platter and pour the sauce over it.
*If an egg sauce is preferred, take some drawn butter and stir in an egg yolk quickly. Add the chopped parsley.
Bake slowly at 300 degrees F, basting often with butter and water.
When done, have ready a cup of sweet cream or milk to which a few spoons of hot water has been added. Stir in 2 large spoons of melted butter and a little chopped parsley. Heat up the mixture in the microwave.
Add the gravy from the dripping pan. Let it boil up once.
Place the fish on a platter and pour the sauce over it.
*If an egg sauce is preferred, take some drawn butter and stir in an egg yolk quickly. Add the chopped parsley.
Submitted by Jul 4, 2009
15 min
30 min
45 min