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.

Poached Pike

Name: Poached Pike
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1.5 kg pike (scaled, cleaned and cut into slices); 2 l water (for cooking); 2 dl salt (1 dl per liter of water); 1 tbsp vinegar (for the washing water); 150 g butter (melted in a bain-marie); 1 pcs horseradish (scraped and grated); 1 bunch parsley (for garnish)

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
Wash the fish
Scale and clean the pike, cut it into slices and wash the slices in water with added vinegar.
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
Let steep
Set the pot aside on the stove and let the fish finish poaching for a few minutes in the hot water.
4
Arrange
Lift out the fish and place it on an oblong platter. Garnish with scraped horseradish and parsley.
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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 135)~88% of the text changedremovedadded

1,5 kg gjedde (skrapet, renset og skåret i skiver). 2 l vann (til koking). 2 dl salt (1 dl per liter vann). 1 spiseskje eddik (til vaskevannet). 150 g smør (smeltet i vannbad). 1 stk pepperrot (skrapet og revet). 1 bunt persille (til pynt). Skrap og rens gjedden, skjær den Den skrapede, rensede, i skiver ~~og vask skivene~~ opskårne fisk vaskes i ~~vann tilsatt eddik.. Legg fisken~~ eddikvann, gis et godt opkok i det kokende, ~~saltet~~ saltede vann – — 1 dl dd. salt til 1 ~~liter~~ 1. vann ~~– og gi den et godt oppkok.. Sett gryten~~ — settes til side på ~~komfyren og la fisken trekke ferdig noen minutter i det varme vannet.. Løft fisken opp og legg den~~ komfyren for å småtrekke litt; tas op, serveres på et ~~avlangt fat. Pynt~~ avlangt fat, som pyntes med skrapet pepperrot og ~~persille.. Smelt smøret~~ persille. Det er også godt å ha revet pepperrot i ~~vannbad så~~ det ~~beholder aromaen, rør gjerne inn revet pepperrot, og server~~ smeltede smør, som serveres til. Glem så ikke å smelte smøret i van nbad; kun på denne vis beholder det ~~til fisken.~~ sin aroma.

Note on Modernised

Mengder er lagt til som veiledning; originalen oppgir kun saltforholdet 1 dl salt per liter vann. «Eddikvand» er presisert som vann med en skvett eddik. Smeltingen av smør i vannbad er beholdt.

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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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