Keep in mind this works fine with any fish, not just pike. But it's a great way to enjoy pike, which have extra bones you need to deal with.
Prep time: PT45M
Cook time: PT45M
Total time: PT90M
5 stars (13 reviews)
fish balls
- Grind the pike or other fish through a fine die; I use a 4.5 mm. If you don't have a meat grinder, pulse the meat in a food processor until it's getting close to a paste without actually becoming one. You'll have to eyeball it.
- Mix all the other pike ball ingredients with the ground fish in a bowl. You can let this sit for the better part of a day, covered in the fridge, before making and cooking the balls.
- Get a large pot of water simmering gently. You don't want a rolling boil. Add some salt to it, maybe a few tablespoons.
- I prefer 1 tablespoon fish balls, so that's what I use. You do you. Scoop, roll into a ball with wet hands, then gently move them to the simmering water. Repeat with about half the mixture. The balls are ready about 1 minute after they have begun floating. You'll finish them in the gravy so it's OK if they are not totally cooked through -- better than boiling them, which can break the pike balls apart.
- When they are done, set aside on a cooling rack.
- Heat the butter in a medium-to-small pan set over medium-high heat. When it's hot and frothy, stir in the flour. It will clump up. Keep cooking the paste that forms, stirring almost constantly, until it turns the color of peanut butter. This could take 5 to 10 minutes.
- Slowly stir in the stock, stirring constantly. The mixture will seize up, then relax, then get a little thin. Bring this to a full simmer but not a raging boil. Add the Maggi and salt, if needed, then cook the gravy down until it's a touch too thick for your liking. Turn the heat to low, stir in the cream and dill, then roll the pike balls in the gravy. Serve at once.