Pickled Pike a la Octavious

Ingredients

• nice large pike
• some bay leaves
• enough to cover
• whole black peppers
• salt to taste
• three cups water
• one cup white wine vinegar
• chopped parsley
• lemons

Method

1. 1

   Clean and wash the pike, curl by turning head and tail together, and tie with string.

2. 2

   Place in a pan with bay leaves, water, whole black peppers, and salt.

3. 3

   Simmer slowly for about 10 minutes.

4. 4

   When done, leave in the pan to cool.

5. 5

   Mix 3 cups water with 1 cup white wine vinegar.

6. 6

   When the fish is cold, lift carefully to another dish, strain the juice, and pour over the fish with bay leaves and whole peppers.

7. 7

   Let stand until ready to use.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 145. The excerpt below is the record exactly as published.

some bay leaves, whole peppers, and sliced onion; let simmer for about fifteen min¬ utes; then remove carefully onto a platter, put some French fried marbles of potato in the centre; garnish with lemons around and parsley in mouth of the fish. Serve with cream horseradish sauce. 100 THE SWEDISH, FRENCH, Fricasse of Pike (Brochet fricasse) Scale, wash, and clean the pike; cut in pieces about two inches across; put in a pan with sufficient water, pepper, salt, and bay leaves; let simmer slowly for ten to fifteen minutes; in the mean¬ time, cook some little shallots and scooped-out carrots and pota¬ toes; remove fish carefully from pan on to the platter it is going to be served on; then put in a pan a tablespoon butter, a heaping tablespoon flour, one and a half cups of the liquid from the fish; beat the sauce until nice and creamy; add one teaspoon Worcester¬ shire sauce, teaspoon lemon juice, one tablespoon sherry. Then add half a cup cream. Put the vegetables that have been cooked — potatoes, onions, carrots — all around the fish on a platter; add two tablespoons chopped parsley to the sauce and pour sauce over the fish and vegetables. Garnish with parsley. Serve as a fish dish for dinner. Stuffed Pike with Shrimps a la Princesse Brochet farci de Crevettes, a la Princesse Take a pike; split on the side; wash and bone well; fill with the shrimp filling; turn fish over in pan; sprinkle with pepper and salt and put some sherry in the pan; cook in oven — well covered — from fifteen to twenty-five minutes, according to size of the fish; take out and glaze with a brown glaze; make an eye of lemon and truf¬ fle. Garnish with unpeeled shrimps all around, and parsley. Serve with meuniere sauce for dinner. Shrimp Filling. One and a half pounds cooked shrimps, well ground; add to one cup of shrimp mousse, made out of raw shrimps, three tablespoons sherry, pepper, salt, half a cup cream. Mix all together. COLD DISHES OF PIKE Pickled Pike ( Brochet marine) a la Octavious Select nice large pike; clean and wash well; curl by turning head and tail together; tie with string across; put in a pan with some bay leaves, water (enough to cover), whole black peppers, and salt to taste. Let simmer very slowly for about ten minutes — well cov¬ ered; take care that it does not cook too fast. When done, leave in the pan to get cold; add to three cups water one cup white wine vinegar

Cook this with the app: pantry check, scaling, and the assistant.