Ukha (Russian Pike Broth)
Ukha is a Russian broth or soup made with fish and often served with rasstegai pies. I made both the pies and the broth with Northern Pike.
Ukha is a Russian broth or soup made with fish and often served with rasstegai pies. I made both the pies and the broth with Northern Pike.
These Russian fish pies, called rasstegai, were traditionally made with sturgeon but northern pike makes for a delicious alternative filling!
Though hushpuppies are usually served with fried fish, these bass hushpuppies are served with the fish in them, making a great snack!
Ewa dodo, a popular Nigerian dish of stewed beans and plantains, goes wonderfully with lake fish like largemouth bass.
These Georgian venison kubdari meat pies are typical in the Caucasus region, though I used venison round rather than the traditional beef.
Pike skeins, or roe sacks, are cooked with eggs in this delicious Pakistani scramble that can be enjoyed for breakfast!
These venison Jamaican patties make for a delicious snack, quick meal, or can be made as part of a larger dinner.
These pike head rillettes may sound offputting, but in truth, they’re a delicious and approachable topping for bread and crackers!
This venison shank soup is made in the Xinjiang style of western China, where Uyghurs often braise lamb and serve it with noodles.
This Japanese-style pike collar gets broiled and served with a grated daikon salad, and seasoned with a ponzu-style sauce.
These soft scrambled eggs with pike roe make for an amazingly rich and tasty breakfast when served with toast.
This is a fun take on the classic Toad in the Hole recipe, using Chinese ingredients like ginger, garlic, scallion, and soy.
Make pike sushi with your next catch! This unagi-style pike nigiri is an elegant way to eat the infamous northern fish.
Don’t throw out those roe sacks! Follow these steps to make your own cured pike roe ‘caviar’.
These simplified butter chicken pizzas with tandoori squirrel use this simplified method for cooking that’s easier than the original recipe.
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