Pike In Galentyne

* Exported from MasterCook *

PIKE IN GALENTYNE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Middle cut of pike
Or similar large fish
1 1/4 c White wine
2 tb White wine vinegar
3 Parsley stalks
Salt
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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