Preparation info
  • Serves


    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

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Pike is the best of all freshwater fish and one which we totally ignore in the eating stakes. The Hungarians soak the fish overnight and then poach them like salmon, which dissolves the smaller bones. Poach the fish in court-bouillon (i.e. fish stock) rather than water. The Russians have a complicated dish where they remove the meat from the skin and then mix the flesh with butter, anchovies, nutmeg, and allspice before returning it to the skin to bake it. Here is a nice Viennese dis