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Poached Pike

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 111 (falt i det fri)

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About the dish

From the fish chapter of "Stor kokebok" (1914). Erken recommends pike of 3–3.5 kg as the best, and notes that pike liver is regarded as a delicacy and that the roe makes good caviar.

How to make it

  1. 1

    Wash the fish

    Scale and clean the pike, cut it into slices and wash the slices in water with added vinegar.

  2. 2

    Bring to a boil

    Place the fish in boiling, salted water – 1 dl salt to 1 liter of water – and give it a good hard boil.

  3. 3

    Let steep

    Set the pot aside on the stove and let the fish finish poaching for a few minutes in the hot water.

  4. 4

    Arrange

    Lift out the fish and place it on an oblong platter. Garnish with scraped horseradish and parsley.

  5. 5

    Melted butter

    Melt the butter in a bain-marie so it keeps its aroma, stir in grated horseradish if desired, and serve it with the fish.

Changes from the original

Quantities are added as guidance; the original gives only the salt ratio of 1 dl salt per liter of water. "Eddikvand" is specified as water with a splash of vinegar. Melting the butter in a bain-marie is retained.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 111) → 1949 (korrekturlest, s. 135)~54% av teksten endretfjernetlagt til
gjedde eddikvand salt — 1 del. salt til 1 l. vand pepperrot persille smeltet smør Den skrapede, rensede, i skiver opskaarne opskårne fisk vaskes i eddikvand, gives eddikvann, gis et godt opkok op­kok i det kokende, saltede vand vann — 1 del. dd. salt til 1 l. vand 1. vann — sættes tilside paa komfyren settes til side på kom­fyren for at smaatrække å småtrekke litt; tages tas op, serveres paa på et avlangt av­langt fat, som pyntes med skrapet pepperrot og persille. Det er ogsaa også godt at å ha revet pepperrot i det smeltede smør, som serveres til. Glem saa så ikke at å smelte smørret smøret i vandbad; van n­bad; kun paa på denne vis beholder be­holder det sin aroma.

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Frequently asked questions

Why is the pike washed in vinegar water?
Vinegar water is used to wash the scaled, cleaned fish before cooking – it freshens the fish and removes slime. The fish is cut into slices first.
How much salt goes in the cooking water, and how is the fish cooked?
1 deciliter of salt to 1 liter of water. The fish is given a good hard boil in the boiling, salted water, then set aside on the stove to finish poaching a little.
What is served alongside?
The fish is placed on an oblong platter garnished with scraped horseradish and parsley, and melted butter is served alongside – ideally with grated horseradish in it. Melt the butter in a bain-marie, so it keeps its aroma.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 111. Given for 4 servings, total time about 45 minutes.

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