Why should the pike soak in salted water for 4–5 hours?

After cleaning, skinning and drying, the fish is placed in salted water for 4–5 hours. That is why the total time becomes so long (about 6.5 hours) – the steaming itself takes only around half an hour. The salted water firms and seasons the fish flesh.

How is the pike steamed?

The fish is placed in the fish kettle with 1 liter of boiling fish bouillon and steamed tender under a lid over low heat, about ½ hour.

How is the crayfish sauce made?

The shells and roe from 30 boiled crayfish are pounded with 250 g butter and pressed through a hair sieve. The crayfish butter is warmed in a pot, 30 g flour is stirred in, thinned with 1 dl meat stock, and anchovy butter and lemon juice are added. The sauce boils ¼ hour and is strained, before boiled fish liver in small squares and the crayfish meat are put in.

What can I use if I don't have anchovy butter?

The recipe states that anyone without anchovy butter can use 1 teaspoon of anchovy brine instead.

Pike with Crayfish Ragout

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 112 (falt i det fri)

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About the dish

Crayfish and pike belonged together in the finer party kitchen. Crayfish butter made from pounded shells and roe was a classic way of using the whole crayfish.

How to make it

1
Place the fish in salted water
Clean, wash, skin and dry the pike, and place it in salted water for 4–5 hours.
2
Steam the fish
Place the fish in the fish kettle with boiling fish stock and steam it tender, about 30 minutes under a lid over low heat.
3
Make crayfish butter
Clean the boiled crayfish neatly. Pound the shells and roe together with the butter and press the mixture through a fine strainer.
4
Make the sauce
Put the crayfish butter in a pot, stir in the flour and thin with the stock. Add anchovy butter (or anchovy brine) and lemon juice. Let the sauce boil 15 minutes and strain it.
5
Fill the sauce
Fold the boiled fish liver in small squares and the crayfish meat into the sauce. Mushrooms or boiled asparagus can also be added.
6
Serve
Place the piping-hot fish on a fish platter and pour the sauce over it.

Changes from the original

Anchovy butter is given with anchovy paste/anchovy brine as an alternative, as Erken herself does. Measures have been converted to deciliters and grams. The fish liver is optional.

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

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From1914 1949 Modernised

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Frequently asked questions

Why should the pike soak in salted water for 4–5 hours?: After cleaning, skinning and drying, the fish is placed in salted water for 4–5 hours. That is why the total time becomes so long (about 6.5 hours) – the steaming itself takes only around half an hour. The salted water firms and seasons the fish flesh.
How is the pike steamed?: The fish is placed in the fish kettle with 1 liter of boiling fish bouillon and steamed tender under a lid over low heat, about ½ hour.
How is the crayfish sauce made?: The shells and roe from 30 boiled crayfish are pounded with 250 g butter and pressed through a hair sieve. The crayfish butter is warmed in a pot, 30 g flour is stirred in, thinned with 1 dl meat stock, and anchovy butter and lemon juice are added. The sauce boils ¼ hour and is strained, before boiled fish liver in small squares and the crayfish meat are put in.
What can I use if I don't have anchovy butter?: The recipe states that anyone without anchovy butter can use 1 teaspoon of anchovy brine instead.

Equipment for this dish

Cast-iron pot set →Stews and roasts were made in heavy iron pots that hold an even heat.Engrospris.no

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