Recipes
Pike razvarnaya (an old recipe from the book "Skullion of the XIX century" (1854)
Ingredients
→ PIKE
→ SALT
→ FRESH GRATED HORSERADISH
→ SUGAR
→ RENSKY VINEGAR OR WINE VINEGAR
The best taste of pike is the one that has white-greenish scales. After gutting and washing such a pike, pour over the Rensky vinegar (almost the same as wine vinegar), boiled with salt, and cook in salt water until tender; then, putting it on a dish, cover with a napkin and serve warm.
This pike is usually served with grated fresh horseradish mixed with salt and sugar.
