Pawaru-Grahmata

№ 16III. nodaļa

Līdeks ar mārrutkiem

Poached pike with hot horseradish sauce

  • Serves 4–6
  • about 40 minutes
  • Melnraksts · vēl nav izmēģināts

1796Lihdeks ar mahrrutkeem.

Modernizētslpp. 140–141 · PDF 154–155
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Bring the salted water to a simmer, put the pike in and poach gently for 10–15 minutes (fillets 6–8), until opaque and cooked through (63 °C).
  2. Meanwhile, grate the horseradish, ideally by an open window; it stings the eyes. Put it in a small pan with the vinegar, butter, sugar and the cooking liquid and simmer for 5 minutes.
  3. Lift the pike into a wide flameproof dish or shallow pan, pour the horseradish over and bring back to the boil for 1–2 minutes. Serve from the dish.
  4. Or serve the horseradish sauce separately in a sauceboat.
  5. Mustard version: instead of horseradish, simmer 2–3 tbsp mustard with the butter, a little sugar and 200 ml cooking liquid (no vinegar needed with a sharp mustard).

Notes

What the book says vs. what we added

pike in pieces boiled in salted water, horseradish grated on a tin grater and boiled separately with vinegar, butter and a little sugar, poured over the pike in the dish and brought to the boil together, or served separately on a plate or in a sauceboat, and mustard instead of horseradish are the book's. The cooking liquid in the sauce and the amounts are ours.

Horseradish

cooking softens its heat, so this sauce is milder than fresh horseradish. Jarred grated horseradish (plain, not creamed) works; leave out the vinegar, as it already has some.

Pike

common and not threatened; sold whole, mostly wild-caught, at fish markets in the Baltics and Central and Northern Europe. Watch for the fine Y-shaped bones. Cook it through to 63 °C, as freshwater fish can carry the broad fish tapeworm. Zander, cod, hake or haddock work instead.

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