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Grilled Pike (brochet grillé)

Pike is split, boned and skinned, cut into diagonal finger-thick slices, breaded in flour, melted butter and rusk crumbs, rested 1 hour and fried golden in browned butter. Served with horseradish, tartar or maître d'hôtel butter and garnished with lemon or tomato.

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

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About the dish

Pike was a highly prized freshwater fish in Norwegian and Continental cooking. Erken gives the French names in parentheses, as was common in bourgeois cuisine around 1900.

How to make it

  1. 1

    Clean and split the fish

    Clean the pike, split it along the back and remove all bones and the skin.

  2. 2

    Cut slices

    Cut the fish flesh into finger-thick slices, sharply on the diagonal.

  3. 3

    Season and bread

    Sprinkle the slices with salt and pepper, turn them in flour, then in melted butter and finally in crushed rusk crumbs.

  4. 4

    Let the breading set

    Lay the slices out on a platter without overlapping, and let them stand for 1 hour.

  5. 5

    Fry

    Fry the slices light golden brown in lightly browned butter in a pan.

  6. 6

    Serve

    Serve with horseradish butter, tartar butter or maître d'hôtel butter. Garnish the platter with lemon slices each pierced with a small parsley leaf, or with tomatoes.

Changes from the original

Quantities are added as suggested modern measures (the original gives them in the side column without all figures). Rusk crumbs may be replaced with dry breadcrumbs. The method is divided into steps.

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

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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. 112) → 1949 (korrekturlest, s. 135)~50% av teksten endretfjernetlagt til
Gjedde salt pepper mel smeltet smør støtt kavring smør til stekning pepperrotsmør, tartarsmør eller maitre d'hotel smør citron og persille eller tomater til pynt Gjedden rengjøres, alle ben og skindet skinn fjernes, idet fisken flækkes flekkes langs med ryggen. Fiskekjøttet skjæres i fingertykke finger­tykke skiver, sterkt paa skraa. Skiverne på skrå. Skivene bestrøes med salt, pepper, vendes i mel, smeltet smør og støtt kavring, ligger saaledes således — ikke stykkerne paa hinanden stykkene på hinannen — i 1 time; time, stekes lyse gulbrune paa pande på panne i let lett brunet smør. Serveres med pepperrotsmør, tartarsmør tartar­smør eller maitre d'hotel d'h6tel smør. Fiskefatet pyntes med citronskiver, sitron­skiver, hvori der er stukket et litet lite persilleblad, eller det kan pyntes med tomater.

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Frequently asked questions

How do I prepare the pike?
Clean the fish, split it along the back and remove all bones and the skin. Cut the fish flesh into finger-thick slices, sharply on the diagonal.
Why should the slices rest for an hour before frying?
The slices are seasoned with salt and pepper, turned in flour, melted butter and crushed rusk crumbs, and should rest for one hour – not overlapping – so the breading sets before frying.
What is it served with?
The slices are fried light golden brown in lightly browned butter in a pan, and served with horseradish butter, tartar butter or maître d'hôtel butter. The platter is garnished with lemon slices with a small parsley leaf, or with tomatoes.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 112. Given for 4 servings with a total time of around 100 minutes, including the resting time.

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