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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.

Submitted by Tess M Jul 4, 2009 15 min 30 min 45 min
Recipe Rascal