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Erken's poached pike (1914): pike in slices is washed in vinegar water, brought to a boil in heavily salted water (1 dl salt per liter) and finished off the heat below the boiling point. Served on a platter with scraped horseradish and parsley, with butter melted in a bain-marie, ideally with grated horseradish.

Erken's steam-cooked perch (1914): a whole cleaned perch is salted, laid in a flat-bottomed pot between pats of butter and coarsely chopped parsley, dusted with flour and 1 tablespoon water, and cooked covered over low heat about 45 minutes. The sauce is whisked up and served alongside.

A large pike is skinned and larded with strips of boiled tongue and bacon, basted with 1 l strained meat stock cooked with root vegetables and suet, covered with butter and paper and roasted about 2 hours in the oven. The pan juices are thickened with sago flour.

Pike soaks 4–5 hours in salted water, then is steamed tender in fish stock about 30 min. Crayfish shells and roe are pounded with 250 g butter and strained into crayfish butter, thickened with flour, thinned with stock, seasoned with anchovy butter and lemon, boiled 15 min and strained. Crayfish meat and boiled fish liver are folded in; the sauce is poured over the fish.

Whole roasted pike (2–3 kg) with butter, meat stock, water and sour cream in the oven 1–1½ hours, served with a brown flour-and-butter gravy from the pan juices, glazed chestnuts, Brussels sprouts and roast potatoes.

Pike is split, boned and skinned, cut into diagonal finger-thick slices, breaded in flour, melted butter and rusk crumbs, rested 1 hour and fried golden in browned butter. Served with horseradish, tartar or maître d'hôtel butter and garnished with lemon or tomato.

Pike is dry-salted for 2 days, smoked, cut in slices and boiled. Served with freshly boiled carrots and parsley butter made from 2 tbsp parsley, 2 tbsp water and 150 g cold butter mounted off the heat.

Erken's fried perch (1914): cleaned perch is rubbed with salt and rested for half an hour, breaded in egg and grated bread/rusk, and fried in butter or deep-fried in lard. Served with stewed beans, sorrel, or spinach.

A thickened white stew of boiled pike: a beurre manié of 25 g butter and 20 g flour thinned with 2 dl fish stock, enriched with egg yolk and cream, mixed with fish and capers (or mushroom). Served in vol-au-vent or gratinated in shells with rusk crumbs and butter.