Freshwater fish

Erken's poached pike (1914): slices washed in vinegar water, brought to a boil in heavily salted water and finished off the heat. Served with horseradish.

Erken's steam-cooked perch (1914): a whole perch salted, laid between pats of butter and parsley and cooked covered over low heat. The sauce is whisked.

Erken's pike à la Chambord (1914): a large pike larded with tongue and bacon, basted with meat stock and roasted about 2 hours. Juices thickened with sago.

Erken's pike with crayfish ragout (1914): pike steamed tender in fish stock and covered with a sauce of crayfish butter and lemon, with crayfish meat.

Erken's whole roasted pike (1914) in the oven with butter, stock and sour cream, served with brown gravy, glazed chestnuts, Brussels sprouts and potatoes.

Grilled pike from Erken (1914): diagonal finger-thick slices breaded in flour, butter and rusk crumbs, fried golden in browned butter.

Erken's smoked pike (1914): dry-salted for 2 days, smoked, sliced and boiled. Served with freshly boiled carrots and parsley butter mounted off the heat.

Whitefish (sik) from Erken's cookbook (1949): poached in salted water with onion, bay leaf and parsley, served with butter and horseradish. Bream the same.

Erken's fried perch (1914): perch rubbed with salt, breaded in egg and grated bread, fried in butter. Served with stewed beans, sorrel or spinach.

Erken's stewed pike (1914): boiled pike in a white stew enriched with egg yolk and cream, with capers or mushroom, in vol-au-vent or gratinated.