Poached Pike on Horseradish sauce

Pike and horseradish sauce

Ingredients:

• 1 1/2 lb. pike filet

• 1 qt. fish stock (see below)

• 1/4 lb. almond, blanched and chopped

• 2 tbsp. horseradish freshly grated

• 1/4 lb. white bread or rolls soaked in a little milk

• 1 cup milk

• Salt, pepper

• Juice of 1/2 lemon

• pinch of sugar

• 1/2 cup rosewater ( optional)

Preparation:

• Roast the almonds in a pan without fat until they color slightly.

• Pour the milk over them, add the soaked and mashed bread and stir with a whisk so that no lumps form.

• Season with mace, sugar and rosewater if desired and reduce slightly over high heat.

• In the meantime marinade the fish filets in salt, pepper and lemon juice.

• When the sauce has thickened stir in the freshly grated horseradish.

• Bring the fish stock to a boil, then reduce heat.

• Put in the pike filets and simmer for 6-7 minutes

Fish Broth

Ingredients:

Preparation:

• Bring the water, vinegar and spices to a boil.

• Rinse the fish parts with cold water.

• Add fish, onion and root vegetables to the pot.

• Simmer for 20 minutes.

• Strain through a fine-meshed sieve.

• 1 lb. fish bones and/or heads

• 1 lb. root vegetables, cubed (carrot, celeri root, etc.)

• 1 onion, peeled and sliced into wedges

• 1 tsp. black peppercorns

• 1 tsp. mustard seeds

• 2 bay leaves

• 1/4 cup vinegar

• 1 qt. water

• salt, pepper

• pinch of sugar

All recipes and images of the cooked dish are from

Baroque Cooking 1740 - Authentic Austrian recipes from the time of Empress Marie Therese.

This can be purchased here: https://www.geschichte-kunst.at/en/books/baroque-cooking-1740