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Pike Roasted Like Veal

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 113 (falt i det fri)

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About the dish

From the chapter on fish in "Stor kokebok" (1914). Pike was a highly valued freshwater fish, and here Erken treats it as a whole roasted "roast" with a stock-and-cream jus — a festive dish with a garnish of glazed chestnuts and Brussels sprouts.

How to make it

  1. 1

    Preparation

    Clean the pike and skin it. Rub the fish with salt and distribute pats of butter evenly over it.

  2. 2

    Roasting

    Place the fish in a roasting pan and roast it in a not-too-hot oven, about 175 °C (345 °F). Add the stock and water a little at a time.

  3. 3

    Add the cream

    Once the fish has roasted half an hour, pour the sour cream over it. Baste the fish often with the pan juices. Allow 1–1½ hours roasting time in all.

  4. 4

    Gravy

    Brown butter and flour in a pot and thin with the pan juices. Let the gravy simmer a few minutes and season with salt.

  5. 5

    Serving

    Plate the pike with glazed chestnuts, Brussels sprouts and roast potatoes, and serve the gravy alongside.

Changes from the original

Quantities given in modern measures (dl/g). The OCR error "4 l." has been interpreted as ¼ l. The gravy has been specified with approximate amounts of butter and flour, since the original only says "brown butter and flour." The roasting temperature is given in degrees.

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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. 113) → 1949 (korrekturlest, s. 137)~34% av teksten endretfjernetlagt til
1 i gjedde, 2—3 kg. 100 gr. smør salt ¼ ¾ l. kjøtkraft kjøttkraft ¼ l. vand ¼ vann ¾ l. sur fløte. Rens gjedden og flaa flå den, strø den med salt og belæg belegg den med smørklatter. Den stekes i en ikke for het ovn; litt efter litt tilsættes tilsettes kraften og vandet, vannet, og naar når den har stekt ½ time, haves has fløten i; dryp drypp fisken ofte. Man maa må regne 1—1½ times stek. Til saus brunes smør og mel, og der spædes spes med skyen. skyjen. Gjedden anrettes med glasserte glaserte kastanjer, rosenkaal rosenkål og stekte poteter.

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Frequently asked questions

Why is the dish called "pike roasted like veal"?
Because the pike is treated like a roast: it is skinned, salted, covered with pats of butter and roasted in the oven for 1–1½ hours while basted with stock, water and sour cream – just like a veal roast.
What roasting time and which oven temperature?
The recipe calls for 1–1½ hours roasting time in a "not too hot" oven, i.e. moderate heat. Stock and water are added a little at a time, and after half an hour the sour cream is added.
What is served alongside?
Henriette Schønberg Erken recommends glazed chestnuts, Brussels sprouts and roast potatoes, with a gravy made of browned butter and flour thinned with the roasting juices.
How large a pike is needed?
A pike of 2–3 kg, which serves about 6. The recipe is from "Stor kokebok" (1914), p. 113.

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