Boiled pike
4 servings
30 minutes
Boiled pike is a dish with a deep history from traditional European cuisine. It symbolizes simplicity and sophistication at the same time. The tender, juicy meat of the pike infused with fresh spices pairs with soft potatoes and spicy horseradish, creating a harmonious contrast of flavors. Butter adds a silky texture and a light buttery sweetness to the dish. This dish is perfect for cozy family dinners or festive gatherings, highlighting the natural freshness and purity of the fish. Historically, pike was often prepared in European fishermen's homes, valued for its low fat content and delicate taste. Classic boiling preserves the product's naturalness, allowing one to experience the true taste of the river and its gifts. Boiled pike is best served with a glass of white wine to enhance its subtle flavor.
1
Place the cleaned and washed pike (leave the head) in a pot with cold salted water. Bring to a boil and simmer for 10 minutes.
- Pike: 1.5 kg
- Salt: to taste
2
Turn off the heat and let it sit covered for another 5 minutes.
3
Remove the skin from the fish, serve with boiled potatoes, grated horseradish (preferably fresh), and melted butter.
- Potato: 1 kg
- Grated horseradish: to taste
- Butter: to taste
