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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 113) → Modernised~85% of the text changedremovedadded
1 gjedde, 2—3 kg. stk gjedde (2–3 kg, renset). 100 gr. smør g smør. 2 ts salt ¼ l. kjøtkraft ¼ l. vand ¼ l. (eller etter smak). 2,5 dl kjøttkraft. 2,5 dl vann. 2,5 dl rømme (opprinnelig sur fløte. fløte). 30 g smør (til sausen). 30 g hvetemel (til sausen). Rens gjedden gjedda og flaa den, strø den flå den. Gni fisken inn med salt og belæg den med smørklatter. Den stekes legg smørklatter jevnt utover.. Legg fisken i en langpanne og stek den i ikke for het ovn; litt efter litt tilsættes varm ovn, ca. 175 °C. Tilsett kraften og vandet, og naar den vannet litt etter litt.. Når fisken har stekt ½ en halv time, haves fløten i; dryp helles rømmen over. Dypp/øs sjyen over fisken ofte. Man maa regne 1—1½ Regn med 1–1½ times stek. Til saus brunes steketid i alt.. Brun smør og mel, mel i en kjele og der spædes spe med skyen. Gjedden anrettes sjyen fra pannen. La sausen småkoke noen minutter og smak til med glasserte salt.. Anrett gjedda med glaserte kastanjer, rosenkaal rosenkål og stekte poteter. poteter, og server sausen til.

Note on Modernised

Mengder oppgitt i moderne mål (dl/g). OCR-feilen «4 l.» er tolket som ¼ l. Sausen er presisert med omtrentlige mengder smør og mel, siden originalen bare sier «brunes smør og mel». Steketemperatur er angitt i grader.

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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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