Recipes
Pike under horseradish (an old recipe from the book "Skullion of the XIX century" (1854)
Ingredients
→ PIKE
→ VINEGAR
→ SALT
→ CHOPPED PARSLEY
→ ONION
→ 2-3 HANDFULS OF GRATED CRUMB OF WHITE BREAD
→ 2 TABLESPOONS NUT OR POPPY SEED OIL
→ 2 HANDFULS OF FINELY GRATED FRESH HORSERADISH+ GRATED HORSERADISH FOR FILLING THE FINISHED PIKE
After gutting and washing clean the fresh pike, put it in a saucepan, pour boiling vinegar and cook in salt water with salt and finely chopped onions, add 2 tablespoons of nut or poppy seed oil, 2 handfuls of finely grated fresh horseradish and a few grated crumb of white bread and boil; then, putting it on a dish, sprinkle with chopped parsley and serve with grated horseradish.
