Old Pike recipe from my youth

[Wizard]

I learned this recipe from my grandfather. He made it as part of the traditional Thanksgiving meal for a very large gathering of our clan. When your family heritage is Scottish, French and Welsh it's a Clan. If you live in the woods, it's a poor clan. I know- there are no pike in the Ozarks. We have an outlier offshoot of uncouth barbarians who live in the north. They brought some nice sized pike and grandad cooked them. The recipe is very old. It is from 8th century France.

Ingredients

Pike
Salt
Black pepper
Water
Flour
Sweet Basil
Any type of water plant with fronds

Preparation

1) Clean the insides from the fish. Don't worry about the outside
2) Rub salt and pepper inside the pike. Place a small amount of water fronds inside the fish.
3) Mix the flour and water into a thick paste. Spread the paste over every part of the Pike and seal all openings. You can also roll the paste into sheets and cover the Pike.
4) Put the Pike on a gas grill, fire pit grill or grill over a small camp fire.

It does not need to be covered or watched. The covering is not to eat but to seal in moisture and keep the Pike from burning. I guesstimate a 20 pound Pike will take 8-10 hours to cook. When it is through cooking, break open the hard crust, pull the vegetation from inside and start pulling servings from the inside. A very easy way to cook large fish.

Wizard

[Donald Garner]

Wiz, that sure sounds tasty.  Tks for sharing it with us.

[Oldfart9999]

Sounds good Wizard. Simple easy, let's the flavor of the fish come out. I thought you going to tell us how to cook old pike, they're too gamey for me.
Rodney