Fresh Pike*
| Categories: | Seafood 17th century Scandanavian Danish |
| Original Source: | Salomone Sartorio, Koge Bog |
| Secondary Source: | http://forest.gen.nz/Medieval/articles/cooking/1616.html |
| Cook: | Ailís inghean Muirgen |
| Meeting Date: | 2011-12-11 |
L. Fersk Gedde at koge.
Tag en fersk Gedde/tag skiellene aff den/oc hug den i stycker/toe den reen od/oc salt den vel vdi et Fad/leg den paa en Rist/at den bliffuer smuck brun steegt. Tag saa smaa Rusiner (Korender kallede) stød dem i en Morter/tag Peberkage eller Simle oc riff smaat/giør dette vel til met Eg oc Vijnedicke/oc tryck det igiennem et reent Linklæde/giff saa der vdi Nellicker/Caneel/Ingefer/Muskateblommer/Peber/oc lidet Saphran/giff det saa en lifflig smag/met sucker eller Edicke/sød eller sur/huorledis du det haffue vilt/giff dette Saad vdi en Potte/oc leg samme steegte Gedde der vdi/sæt det paa Ilden at det faar en opsød/oc smag det diss midler tid det siuder/offte/om det er til maade/Giff det op. Saaledis kand du oc koge anden fersk Fisk.
L. To cook fresh pike.
Take a fresh pike and take the scales off it and chop it in pieces. Clean it out and salt it well in a bowl. Put it on a griddle that it is fried prettily brown. Then take small raisins (called Corinths), crush them in a mortar, take gingerbread or Simmel and grate finely. Mix this well with egg and wine vinegar and press it through a clean linen cloth. Add then thereto cloves, cinnamon, ginger, nutmeg flower, pepper and a little saffron. Give it a lively taste with sugar or vinegar, sweet or sour whichever you want it. Put this broth into a pot and then put the same fried pike in it. Put it on the fire so that it boils, and taste it often while it seethes if it is right. Serve it up. This way you can also cook other fresh fish.
Ingredients
| 3/4 lb. | fish (trout) |
| 1 handfull | currents |
| 12 | gingesnaps |
| 1 c. | red wine (Shiraz) |
| 1/4 c. | red wine vinegar |
| 3 | eggs |
| 2 tsp. | sugar |
| 1/2 tsp. | cinnamon |
| 1/4 tsp. | cloves (ground) |
| 1/2 tsp. | ginger (dried) |
| 1/4 tsp. | mace |
| 1/4 tsp. | pepper |
Steps
- Cut, salt & fry the fish (trout used)
- Grind ginger snaps and currants in food processor.
- Add wine, eggs, and vinegar and mix well, then strain.
- Add sugar and spices, then fish, and put to heat stirring constantly.
Note
Too thick -- use fewer eggs
Too sour -- use less vinegar
More fish for this much liquid
Not a huge hit
This is from Koge Bog (Cook Book) by Salomone Sartorio, printed in Copenhagen in 1616. The verision I used was at http://forest.gen.nz/Medieval/articles/cooking/1616.html and contains no mention of who did the English translation. The link I followed to get there claims the English translation is by "M. Forest."