Almond and Parsley-Stuffed Pike

  • Difficulty: Medium
  • 55 minutes
  • 4 servings

Why don’t we stuff some delicious pikes? A mixture of crushed almonds and panko spiked with lemon juice and flavored with thyme and parsley is what we have in our mind. Seal them using a few toothpicks. You can use kitchen cord, too, if you want to be extra-sure or to exercise your skills. Just follow our cook.

Ingredients Needed for Almond and Parsley-Stuffed Pike

1 cup almonds
1 teaspoon thyme
½ cup parsley, chopped
¼ cup panko
1 teaspoon lemon juice
pepper
salt
2 pikes, gutted
2 teaspoons of olive oil
2 lemon slices, halved

How to Cook Almond and Parsley-Stuffed Pike

  1. Add the almonds to the blender and crush them. Transfer to a bowl.
  2. Add the thyme, parsley, and panko, drizzle with lemon juice and season with salt and pepper. Mix until even.
  3. Fill the pikes with most of the almond mixture, then seal them with toothpicks and string.
  4. Line a baking tray with parchment paper and transfer the stuffed pikes on it. Drizzle with olive oil and top with the remaining almond mixture and with lemon. Bake for 45 minutes at 380⁰F/190⁰C.

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