Poached Pike (Gotowany Szczupak na Goraco) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 pounds pike | court bouillon | 1/2 cup butter |
| 4 tablespoons lemon juice | 1 tablespoon flour | 2 cups sour cream |
| salt and pepper to taste | fresh chopped dill (optional) | COURT BOUILLON: 1 quart water |
| 2 cups white wine | 1 heaping teaspoon salt | 1 onion, coarsely chopped |
| 2 carrots, coarsely chopped | 3 bay leaves | 1 lemon, sliced, and studded with whole cloves |
| 1 | Rinse the fish well. Place as many fish as will easily fit onto the bottom of a deep pot. Several batches may have to be poached. Cover with the court bouillon, bring to a boil, then promptly remove, while still only partially done. Remove cautiously with a spatula, taking care not to let the fish fall apart. Place in a baking dish, dot with butter, and sprinkle with lemon juice. Combine the flour with the sour cream, and smother the pike with this mixture. Bake at 300 F for about 20 minutes, continually basting with the sauce. Season and garnish with dill, if desired. |
| 2 | COURT BOUILLON: Combine all ingredients, bring to a boil, and simmer for 1 hour before using to poach fish. |