As the snow starts to melt and the spring rains comes, I can’t help but get excited about the upcoming season.
Every week, I start a quest to find a relevant idea to write my column about—trying to find some great idea to pass on you. In my monthly subscription of Fine Cooking, I found a great article this month that features a technique I’d like to share with you. Check out the article –A new way to cook fish

Sous-vide is a method of cooking that involves sealing food in a vacuum packed plastic bag and cooking for longer periods of time in hot water. This method has been simplified by using a Ziploc bag (don’t worry, it is completely safe! No BPA in them!) and cooking in gently boiling water for 10-12 mins. It is similar to poaching, but instead of cooking directly in liquid, you concentrate the flavour within the bag and don’t lose any of the yumminess. I am anxious to try the recipe with brown butter.

I thought some of the recipes listed in the article would work well with some fresh spring pike (kept under the slot of 27 inches) and would be interested to hear from you how they work out. I’m planning on trying it myself soon too 🙂

Check out this Pike Filleting Guide for bone free eating

Until next week—I’d love to hear any suggestions for future article ideas!
Krista