Perfectly Boiled Whole Pike with Zesty Lemon
Nutritional value per serving
Calories350kcal
Carbs2gram
Fat10gram
Protein40gram
Ingredients
- Whole Fresh Pike (cleaned and gutted) - choose a fresh fish with bright eyes and firm flesh1 piece (approx. 1.5 kg)
- Fresh Lemon - pick one that feels heavy and has a bright yellow color1-2 pieces
- Water - use cold, filtered water if possible3 liters
- Salt - use fine sea salt or kosher salt2 tbsp
- Bay Leaves - fresh or dried2 pieces
- Black Peppercorns10 pieces
- Fresh Dill (optional) - adds aromatic flavora small bunch n/a
This recipe shows you how to boil a whole pike with lemon for a moist, delicately flavored fish dish. The method brings out the mild sweetness of the pike, enhanced by the fresh citrus aroma of lemon. Boiling the fish whole keeps it tender and juicy. The total cost of the ingredients is approximately $12 / €11 / £9 / ₹900. The dish contains around 350 kcal per serving, suitable for a wholesome and light protein-rich diet. Difficulty level is easy, and total preparation plus cooking time is about 40 minutes. Food safety is emphasized by cooking the fish to an internal temperature of 63°C (145°F) and avoiding cross-contamination during handling.
Preparation instructions
Prepare the Fish
1Rinse the whole pike under cold running water, cleaning the cavity thoroughly and removing any blood or residual innards. Pat dry with paper towels. This step ensures cleanliness and prevents off-flavors.
Prepare Boiling Liquid
2In a large, deep pot, add 3 liters of cold water. Add 2 tablespoons of salt, bay leaves, peppercorns, and the zest of one lemon (use a zester or fine grater). Squeeze the lemon juice into the pot as well. Bring the water to a gentle boil.
Add Fish to Boiling Liquid
3Once the water boils, reduce heat to a simmer to avoid splashing, then carefully place the whole pike fish into the pot. Add the fresh dill on top of the fish if using. The gentle simmer cooks the fish evenly.
Cook the Whole Pike
4Simmer the pike for approximately 20 to 25 minutes. Cooking time depends on the size of the fish; a general rule is 10 minutes per 500g. The fish is done when it flakes easily with a fork and the internal temperature reaches 63°C (145°F), measured with a food-safe thermometer inserted into the thickest part of the fish.
Remove and Serve
5Use a slotted spatula or large spoon to carefully lift the fish out of the pot and place on a serving platter. Allow to rest for a couple of minutes. Serve with lemon wedges alongside for added brightness.
Cooking Tips
-Always use a clean plate for cooked fish to avoid cross-contamination from raw fish juices.
-If you don't have a thermometer, check doneness by gently inserting a fork into the thickest part; the flesh should flake easily and appear opaque.
-Avoid overcooking to prevent the fish from becoming tough and dry.
-For a different flavor twist, add slices of fresh ginger or garlic to the boiling liquid.
Required Equipment
- Large deep pot
- Cooking thermometer (preferably digital and food-safe)
- Slotted spatula or large spoon
- Knife and chopping board
- Zester or fine grater
- Serving platter
Grocery Shopping List
- [ ] Whole Fresh Pike (~1.5 kg) - Approx. $9.50. Choose firm, bright-eyed fish with no off odor.
- [ ] Fresh Lemons (1-2 pieces) - Approx. $1.00 each. Select heavy, bright yellow lemons.
- [ ] Fine Sea or Kosher Salt (small pack) - Approx. $1.00. Kosher salt dissolves nicely.
- [ ] Bay Leaves (small jar) - Approx. $2.00. Choose whole leaves, avoid crumbled ones.
- [ ] Black Peppercorns (small jar) - Approx. $2.00. Freshly cracked gives better aroma.
- [ ] Fresh Dill (small bunch, optional) - Approx. $1.50. Bright green and fragrant.
Total Estimated Cost: $12.00
Tip: Buying fresh fish early in the day can ensure freshness and better flavor.
FAQ
How do I know when the pike is fully cooked?
Use a food thermometer to check that the internal temperature has reached 63°C (145°F). If you don't have a thermometer, the flesh should be opaque and flake easily with a fork.
Can I use frozen pike for this recipe?
Yes, but make sure to thaw it completely in the refrigerator before cooking, and pat it dry to avoid excess moisture.
How can I prevent the fish from breaking apart while boiling?
Simmer the water gently (avoid a rolling boil) and handle the fish carefully with a slotted spatula or spoon when removing.
Is it necessary to add lemon to the boiling water?
Adding lemon enhances the flavor with bright, fresh notes but can be omitted if you prefer a more neutral taste.
Can I add other herbs besides dill?
Yes, parsley, thyme, or bay leaves work well and can be included in the boiling liquid for additional aroma.