Pike in galentyne
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Pike in galentyne
  Seafood    Medieval  
Last updated 6/12/2012 1:17:58 AM. Recipe ID 48606. Report a problem with this recipe.
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      Title: Pike in galentyne
 Categories: Seafood, Main dish, Medieval
      Yield: 6 Servings
      3 lb Middle cut of pike
           Or similar large fish
  1 1/4 c  White wine
      2 tb White wine vinegar
      3    Parsley stalks
      3    Slices brown bread
           Crusts removed
    1/4 ts Ground cinnamon
    1/8 ts Ground white pepper
      4 oz Onions, peeled and chopped
           Oil for frying
           Gelatine (optional)
  Put the fish in a pan, add the wine, vinegar, parsley stalks and
  enough salted water to cover the fish and poach gently for 15
  minutes. Turn off the heat; if necessary, the fish will finish
  cooking in the liquid as it cools.  Cover the pan and cool to tepid
  before finishing the dish.
  Carefully lift the fish out of the pan.  Reserve the cooking liquid.
  Put the bread in a bowl and add enough of the liquid to cover it.
  Skin the fish and take out the spine and other bones; pike has a line
  of thin bones through the middle of the body flesh on each side. Cut
  all the flesh into small pieces both to get at them and to make a
  manageable dish.
  Strain the remaining cooking liquid into a clean pan. Put 425 ml/15
  fl oz/2 cups of it into an electric blender with the soaked bread,
  cinnamon and pepper; process until smooth. Return the mixture to the
  liquid in the pan. Fry the onions in a little oil until soft, and add
  them to the liquid too. Taste for seasoning, add the pieces of fish
  and re-heat gently to serve.
  If you want a cold dish, keep the fish pieces and fried onions aside
  while you measure and taste the liquid, then re-heat it with enough
  gelatine to stiffen it; if you had cooked a whole fish, it would have
  jellied without help.  Add the fish pieces and onions, turn into a
  mould and leave to set in the refrigerator. Auter pike in Galentyne.
  Take browne brede, and stepe it in a quarte of vinegre, and a pece of
  wyne for a pike, and quarteren of pouder canell, and drawe it thorgh
  a streynour skilfully thik, and cast it in a potte, and lete boyle;
  and cast there-to pouder peper, or ginger, or of clowes, and lete
  kele. And then take a pike, and seth him in good sauce, and take him
  vp, and lete him kele a litul; and ley him in a boll for to cary him
  yn; and cast the sauce vnder him and aboue him, that he be al y-hidde
  in the sauce; and cary him whether euer thou wolt.

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Recipe ID 48606 (Apr 03, 2005)

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