Recipes

Grilled Northern Pike

• 2 pounds of northern pike fillets
• ½ cup salad oil
• 2 TBS parley cut up
• ½ tsp. Worcestershire sauce
  
• 1 dash of bottled hot pepper sauce
• ¼ cup of lemon juice
• 1 tsp. salt
• 1 tsp. paprika

Cut northern pike into 6 pieces. Combine Oil, parsley, Worcestershire sauce, hot sauce, Lemon juice and salt. Place fillets in a shallow dish, cover with mixture. Marinate at room temperature for one hour, turn once. Drain and set aside marinade.

Place fish in a well greased broiler basket and sprinkle With salt. Grill over medium hot coals for 5-8 minutes. Baste with marinade and turn. Grill 5-8 more minutes until the fish flakes easily with a fork. Sprinkle with paprika and enjoy.

Submitted by Stan Sanders

Baked Stuffed Northern Pike

• 6 pound northern pike
• ½ cup butter
• 3 eggs
• 2 cups of bread crumbs
• ½ cup chopped celery
• ½ cup onion chopped
• ½ cup green pepper chopped
• 1.6.5 oz. can of crab meat
• 1 tsp. salt
• 1/8 tsp. cayenne pepper
• 1 tsp. dry mustard
• ½ pound bacon

Clean and scale fish. Melt butter and mix with eggs, bread crumbs, chopped celery, onions, green pepper, crab meat, salt cayenne pepper, and dry mustard.  Stuff with mixture, close gap, and place in greased baking dish. Place bacon strips across the fish. Bake 40 minutes in a 350 degree oven. Fish should flake with a fork.

Recipe compliments of Stan Sanders

Poor Man's Lobster - Submitted by Andy Radford

• Northern chunked up into 1″ squares
• 2 quarts water
• 1 cup sugar
• 1 teaspoon parsley
• 2 tablespoons butter
• Garlic salt

Bring water to a boil. Add sugar and stir to dissolve. Add parsley. Add Northern chunks. When water comes to a boil again and Northern loses its glossy color and looks white all the way through, remove from water and serve on a platter. Melt butter and mix with garlic salt either drizzle over the top or use for dipping.

10 new Recipes Compliments of Stan Sanders

Canned Salmon or Northern Pike

Drain Fish.  Remove scales, fins, and head.  Clean and wash thoroughly.  Can with skin on.  Cut in large pieces leaving the backbone in.  Soak for 12 hours in brine (1-cup of salt per 1-gallon of water) Pack dry in Kerr jars to within 1-inch of top.  Band firmly tight.  ½ -Tablespoon of liquid smoke.

Process: Pints 100 minutes 12- pounds of pressure

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Smoked Salmon or Northern Pike Brine

Use 3-6 pounds of fish

½ Gallon of Apple Cider

½ Gallon of water

½ pound of brown sugar

½ pound of salt

2 Tablespoons of garlic powder

Marinate fish for 36 hours.  Do not rinse.  Paper towel dry fish and smoke for 5-12 hours at 165 degrees.

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Minnesota Wild Rice Pancakes

1 ½ Cups flour

2 tsp. baking powder

½ tsp. of salt

1 Tablespoon of sugar

2 eggs

1 Cup of milk

2 Tablespoons oil

1 Cup of wild rice

Stir flour, baking powder, salt and sugar together to blend well.  Beat eggs lightly then use whisk to stir eggs, milk and oil into flour mixture, stirring just until ingredients are blended.  Fold in wild rice.  Using ¼ cup batter for each pancake cook pancakes on griddle heated to 400 degrees turning to brown pancakes on both sides.  Make 14-16 pancakes which are great with Minnesota maple syrup.

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Salmon or Northern Pike Fish Spread

4 Northern Pike filet’s ( 2 pounds)

½ Cup fresh parsley

½ Cup green onions with tops

1 tsp. liquid smoke

Mayonnaise

2 hard boiled eggs

Salt

Pepper

Steam fish filet’s until flesh is opaque and flakes easily.  Cook and remove bones.  Flake with fork.  Mince parsley and onions in food processor. Set aside.  Mix flaked fish with enough mayonnaise to achieve spreading consistency.  Add liquid smoke to taste.  Chop hard boiled eggs and stir in, along with minced parsley and onion.  Salt and pepper to taste.

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Stan’s Tartar Sauce

1 Quart jar Real Mayonnaise

4 Large Pickles chopped fine

1/3 Cup fresh parsley chopped fine

1 small bottle of capers chopped (no garlic, no kosher pickles)

1 tsp. of lemon juice

Mix all ingredients together

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