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Pike Fishballs with Tartar Sauce

Pike Fishballs with Tartar Sauce

Pike is another game fish that’s truly delicious.  Here is versatile recipe which can be eaten as the main course or served as hors d’ oeuvres.  Either way, it will sure to delight!

Serves: 6


  • 1 2-pound pike
  • 1 cup white wine
  • 1 cup water
  • Salt and pepper, to taste
  • 1 onion, chopped
  • 1 bay leaf


  • Clean pike.  Cut it in fine pieces.
  • Boil water in a pan and add white wine.  Put the fish in the pan and simmer.
  • Season with salt and pepper, along with chopped onion and bay leaf, until done.
  • Strain broth reserve.
  • Refrigerate fish.
  • Prepare sauce.
  • When sauce is cold, mix in very finely cut fish.
  • Shape mixture into small ball shapes.
  • Boil fish mixture into reserved strained broth for 15 minutes.
  • Serve, along with sauce.

For the Tartar Sauce:

  • 6 tablespoons butter
  • 1/4 cup flour, mixed into 1/2 cup water
  • 1 cup milk
  • 2 egg yolks
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg


  • Heat together butter and milk until warm.
  • Blend in flour and water mixture.
  • Simmer for a few minutes.
  • Mix in egg yolks.
  • Reheat, without boiling, until really thick.
  • Season sauce with salt, pepper and nutmeg.
  • Refrigerate.


The tartar sauce can be made days before.  Simply put it in a container and freeze until ready to use.