From the kitchen of Jack Cooper, here’s a dish designed to please guests at your Thanksgiving table – you can make this dish with pike, trout, or salmon.

Enjoy while reminiscing about your time at Anne Marie Lodge, telling tales about the one that “didn’t” get away.

Happy Thanksgiving.

Pike in Sour Cream Sauce

     For the Pike
4 Pike fillets, skin off, no bone
salt
pepper
1 cup flour
2 Tbls paprika
3 Tbls olive oil
2 onions finely diced
1/2 cup of dry white wine

Directions
Wash the fish and pat dry.  Sprinkle fish with salt and pepper.  Mix flour and paprika and flour the fish.  Saute onions in olive oil until golden and remove onions to another dish.  Add more olive oil to skillet and brown pike on both sides.  Do in two batches if necessary.  Pour wine over fish, cover and simmer for about 5 minutes.

     For the Sauce
1/2 cup dry white wine
1 clove garlic crushed
salt
pepper
1 tsp cornstarch dissolved in water (if sauce is thin)
2/3 tsp rosemary
1 cup of sour cream

Directions
Remove fish from skillet and place on heated serving platter.  Keep warm.  Pour wine into skillet where the fish was cooking.  Add garlic, salt and pepper.  Add rosemary, sour cream, and dissolved cornstarch if sauce is thin.  Blend well with a whisk until smooth.  Add onions and simmer for 1 minute.  Pour sauce over the fish.  Serve with Peas with Spinach & Shallots (follows)

Peas with Spinach & Shallots

Ingredients
2 medium shallots, thinly sliced
2 cloves garlic, thinly sliced
1 Tbls olive oil
1 Tbls butter
10 oz. frozen peas
1/4 cup water
5 oz. baby spinach
salt
pepper

Directions
Saute shallots and garlic in olive oil and butter in 12” non-stick skillet, medium heat, about 5 minutes.  Stir in peas and water, cover and cook until peas are tender (about 5 minutes).  Stir in spinach, salt and pepper, cook until spinach is wilted (about 1 minute) and serve.