Gös Med Dill Sås - Baked Pike With Dill Sauce |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A lovely fish dish. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
4 lbs whole pike, cleaned and scaled |
1 tablespoon salt |
1 egg, slightly beaten |
1 tablespoon water |
breadcrumbs |
1 slice salt pork (a thick slice) |
2 cups light cream |
3 cups small onion (pickling size) |
2 tablespoons butter |
1 teaspoon sugar |
1 egg yolk, hard cooked |
1 egg yolk, uncooked |
1/2 cup salad oil |
3/4 tablespoon vinegar |
1/8 teaspoon worcestershire sauce |
1/2 teaspoon dry mustard (coleman's preferred) |
1/4 teaspoon salt |
1/4 teaspoon sugar |
1 pinch pepper |
1/4 cup heavy cream, whipped |
1/2 teaspoon dill seed |
Directions:
1. To make the dill sauce: Mash cooked egg yolk very well; add uncooked egg yolk.
2. Beat in salad oil gradually; add vinegar, Worcestershire sauce and seasonings.
3. Just before serving, fold in whipped cream and dill seed.
4. Preheat oven to 425°F.
5. For the fish: Rinse fish carefully and dry.
6. Rub inside with salt; brush outside with egg mixed with water.
7. Roll in crumbs.
8. Grease a baking pan and place fish in it.
9. Cut the salt pork in thin 2 slices and place in shallow slashes across the back of the fish.
10. Bake for 40 minutes.
11. When fish has begun to brown, baste with cream every five minutes.
12. Cover onions with boiling salted water and cook for ten minutes.
13. Drain and saute in butter and sugar until tender and browned.
14. Garnish fish with caramelized onions and serve with sauce.
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