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  • Pike recipes
    • Lilita
      Posted Sep 26, 2002 6:02 AM

      I hope you don't mind my budding in here, (I'm Latvian) but I noticed that no one responded to Karl's request for pike recipes. Here are a few.

      BAKED STUFFED PIKE

      Kepta ádaryta lydeka

      1 fish, pike, about 1 k (2 lbs)

      1 onion, diced

      50 g (2 oz) bacon, finely cut

      1 carrot, coarsely grated

      1 hard boiled egg, chopped

      100 g (6 tablespoons) butter

      1 raw egg

      chopped parsley

      salt and pepper to taste

      Clean fish, remove gills but do not cut off the head. Make filling by mixing bacon, onion, chopped egg, grated carrot, salt and pepper. Mix well. Stuff fish and sew up to keep stuffing from falling out. Melt butter in baking dish, place fish in baking dish and bake in preheated oven at 350F/180C, for about 30-45 minutes. Baste fish with butter, several times during baking. When fish is done, sprinkle with chopped parsley and serve with hot cooked potatoes or with mashed potatoes.



      BAKED PIKE IN WHITE SAUCE

      Kepta lydeka baltame padaþe

      1 k (2 lbs) fish, pike

      100 g (6 tablespoons) butter

      1 tablespoon flour; 1/2 cup sour cream

      juice of 1 lemon; salt and pepper to taste

      The fish is baked whole. After cleaning and gutting, blot dry and sprinkle with salt and pepper. Melt butter in oblong baking dish, place whole fish and cover with a mixture of sour cream, lemon juice and flour. Bake fish in a preheated oven at 350F/180C, for about 25-30 minutes, basting several times.

      The fish may be served whole or cut into pieces, covered with baking juices.

      Cooked whole or mashed potatoes and sauerkraut are eaten as an accompaniment.



      BAKED PIKE WITH HORSERADISH SAUCE

      Kepta lydeka su krienø padaþu

      1 k (2 lbs) fish, pike; 1 egg

      50 g (4 tablespoons) bread crumbs

      salt and pepper to taste; oil for frying

      100 g (6 tablespoons) freshly grated horseradish root; 1 dill pickle

      1/2 cup sour cream; 2 teaspoons sugar

      Cut cleaned and gutted fish into medium pieces. Dip fish pieces in beaten egg, then roll in bread crumbs. Heat oil in deep frying pan and fry breaded fish, turning fish pieces so that all sides are nicely browned. When all the pieces are done, place them in a serving dish and garnish with dill pickle slices.

      To make horseradish sauce mix freshly grated horseradish with sour cream, sugar and salt.

      Serve fried fish with horseradish sauce and fried or cooked potatoes.



      PIKE SIMMERED IN FERMENTED BEET JUICE

      Burokëliø rasale troðkinta lydeka

      1 k (2 lbs) fish, pike

      1/2 l(2 cups) fermented beet juice

      2 onions, quartered;1 carrot, diced

      1 parsnip, diced; 1 cooked beet, finely grated

      1/2 cup sour cream; 1 tablespoon flour

      30 g (2 tablespoons) butter

      1 teaspoon caraway seed; 1 bay leaf

      salt and pepper to taste

      To make fermented beet juice take several raw beets, peel, cut into small pieces, cover with cold water, set in a cool place and allow to ferment. When fermentation has reached required sourness, strain and use liquid in recipe.

      Take 2 cups of fermented beet juice add carrot, parsnip, onions and salt. Bring to a boil, cook until vegetables are soft. Strain. Cleaned, whole fish is salted and covered with caraway seed and placed in an oblong cooking container. Cover with strained fermented beet juice and simmer on low heat for about 25-30 minutes. While fish is simmering, fry flour in butter, add sour cream and heat gently. Just before fish is done pour sour cream sauce over the fish.

      Serve the fish cut into pieces, covered with pan juices. Surround the fish with grated cooked and salted beets and hot cooked potatoes.



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