*  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 sprigs
                        Salt
   3       sl           Brown bread -- crusts removed
     1/4   ts           Ground cinnamon
     1/8   ts           Ground white pepper
   4       oz           Onions -- peeled and chopped
                        Oil for frying
                        Gelatin (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 gelatin 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 brown bread, and steep it in a
  > quart of vinegar, and a piece of wine for a pike, and quarter of
  > powder canell, and draw it through a strainer skillfully thick,
  > and cast it in a pot, and let boil; and cast there-to powder
  > pepper, or ginger, or of cloves, and let cool. And then take a
  > pike, and set him in good sauce, and take him up, and let him
  > cool a little; and lay him in a bowl for to carry him in; and
  > cast the sauce under him and above him, that he be all hidden in
  > the sauce; and carry him whether ever thou would.
 

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