Smoked pike fillet served with rich savory gravy on a plate

Delicious Smoked Pike Fillet with Savory Homemade Gravy

Name: Delicious Smoked Pike Fillet with Savory Homemade Gravy
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: European
Ingredients: 500 g Pike fillet (fresh, skin on, boneless if possible) - choose firm, fresh fillets with no off odor; 1 tbsp Salt (preferably kosher or sea salt); 1 tsp Black pepper; 1 tbsp Lemon juice (freshly squeezed); 2 tbsp Olive oil or vegetable oil; 50 g Wood chips for smoking (such as alder or fruitwood); 30 g Butter (unsalted); 2 tbsp All-purpose flour; 250 ml Fish stock or vegetable broth (low sodium); 1 small Onion (finely chopped); 1 clove Garlic (minced); 1 tbsp Fresh parsley (finely chopped for garnish)

Home Page / Smoked Recipes / How to Smoke Pike: A Step-by-Step Guide

easy

50 min

Nutritional value per serving

Calories350kcal

Carbs10gram

Fat15gram

Protein30gram

Ingredients

Quantity

Pike fillet (fresh, skin on, boneless if possible) - choose firm, fresh fillets with no off odor500 g
Salt (preferably kosher or sea salt)1 tbsp
Black pepper1 tsp
Lemon juice (freshly squeezed)1 tbsp
Olive oil or vegetable oil2 tbsp
Wood chips for smoking (such as alder or fruitwood)50 g
Butter (unsalted)30 g
All-purpose flour2 tbsp
Fish stock or vegetable broth (low sodium)250 ml
Onion (finely chopped)1 small
Garlic (minced)1 clove
Fresh parsley (finely chopped for garnish)1 tbsp

This easy recipe for smoked pike fillet with homemade gravy is perfect for home cooks who want to enjoy a flavorful fish dish without fuss. Smoking the pike imparts a lovely smoky aroma and tender texture. The accompanying gravy enhances the flavors and makes every bite comforting and delicious. The total estimated cost of ingredients is around $12 (approx. €11, £9, ₹990), and the dish contains roughly 350 calories per serving. This recipe is suitable for pescatarians and is simple to prepare within about 1 hour including prep and cooking time. Food safety is emphasized with detailed internal temperature goals and cross-contamination prevention tips.

Preparation instructions

Prepare the Pike Fillet

1Rinse the pike fillet under cold running water and pat dry thoroughly with paper towels. This removes residual slime and ensures the smoke flavor adheres well. Use separate cutting boards and knives to avoid cross-contamination. Sprinkle salt and black pepper evenly over both sides of the fillet. Drizzle lemon juice and 1 tablespoon of olive oil over the fillet to help the smoke permeate and keep it moist.

Prepare the Smoker

2Pre-soak the wood chips in water for about 30 minutes before smoking. Preheat the smoker or a charcoal grill set for indirect heat to about 90-100°C (195-210°F). Drain the wood chips and place them on the heat source to produce smoke. Maintaining a low temperature is crucial for gentle cooking and smoky flavor without drying the fish.

Smoke the Pike Fillet

3Place the fillet on the smoker grate skin-side down. Smoke gently for about 40 minutes maintaining temperature between 90-100°C. Use a food-safe thermometer to check internal temperature, aiming for 63°C (145°F) for safe consumption of fish. Cooking to this temperature ensures bacteria are eliminated while keeping the fish moist.

Prepare the Gravy Base

4While the fish is smoking, melt butter in a small saucepan over medium heat. Add finely chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute to release aroma.

Make the Gravy

5Sprinkle flour over the onion and garlic mixture, stirring continuously for 2 minutes to cook out the flour taste and create a roux. Slowly add fish stock or vegetable broth while whisking to avoid lumps. Simmer for 10 minutes until the gravy thickens and flavors meld.

Finish and Serve

6Once the pike fillet reaches the safe internal temperature, remove it carefully from the smoker. Rest the fish for 5 minutes to let juices redistribute. Adjust gravy seasoning with salt and pepper if needed. Slice the pike fillet and serve with warm homemade gravy poured over. Garnish with fresh parsley for color and flavor. Enjoy immediately.

Cooking Tips

1Use fresh pike fillets with firm flesh and no fishy odor for the best taste.

2Maintain smoker temperature around 90-100°C to smoke gently and avoid drying the fish.

3Use a reliable food thermometer to ensure the fish reaches 63°C internal temperature for safety.

4Avoid cross-contamination by using separate utensils for raw fish and washing hands thoroughly.

5If you don't have a smoker, you can use a grill with a smoking box or create foil packets with wood chips.

6For a dairy-free gravy, substitute butter with olive oil and use gluten-free flour if needed.

Equipment

Smoker or grill with cover for indirect smoking
Food thermometer
Small saucepan
Whisk
Cutting board
Sharp knife
Measuring spoons and cups
Mixing bowl
Paper towels

Grocery Shopping List

[ ] Pike fillet (500g) - around $8; choose fresh, firm fillets with no strong fishy smell.
[ ] Kosher or sea salt (1 tbsp) - about $0.10; choose coarse salt for better seasoning control.
[ ] Black pepper (1 tsp) - about $0.05; freshly ground pepper gives better flavor.
[ ] Fresh lemon (for 1 tbsp juice) - around $0.50; pick firm lemons that yield juice easily.
[ ] Olive oil or vegetable oil (2 tbsp) - about $0.30; use good quality olive oil if possible.
[ ] Wood chips (50g) for smoking - roughly $2; alder or fruitwood are ideal for a mild flavor.
[ ] Unsalted butter (30g) - about $0.20; unsalted offers better control for gravy.
[ ] All-purpose flour (2 tbsp) - negligible cost; use fresh flour.
[ ] Fish stock or vegetable broth (250 ml) - about $1.50; choose low-sodium broth.
[ ] Small onion (1) - around $0.25; firm onion with no soft spots.
[ ] Garlic (1 clove) - about $0.10; fresh, firm bulb.
[ ] Fresh parsley (1 tbsp) - about $0.30; for garnish and fresh aroma.

Total estimated cost: Approximately $13.30. Prices can vary by location.

FAQ

Why should I smoke pike at low temperatures?

Smoking at low temperatures (90-100°C) allows the fish to cook gently while absorbing the smoky flavor without drying out or toughening.

How do I know when the pike fillet is fully cooked and safe to eat?

Use a food thermometer to check the internal temperature; it should reach at least 63°C (145°F) to ensure all harmful bacteria are killed.

Can I use a grill instead of a smoker for this recipe?

Yes, you can use a charcoal or gas grill with indirect heat and a smoking box or foil packet filled with soaked wood chips to generate smoke.

How do I avoid cross-contamination when handling raw pike?

Use separate cutting boards and utensils for raw fish and wash your hands thoroughly with soap and warm water after handling raw fish to prevent the spread of bacteria.