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Stewed pike
1 serving
Cut the pike, grate it with salt and leave for 2 hours in a cold place. Cut into small turnips, carrots, parsley and celery roots, put them in oil and put in a low saucepan. Spread pieces of fish over the roots, pour wine, add water, salt, pepper, lemon flesh and pieces of finely chopped honey gingerbread. Close the pan tightly and coat the lid with dough, put it out a little on the stove, then put it in the oven on a low heat and bring it to readiness. Serve in a saucepan, pouring a glass of white wine into it and putting flavors scalded with boiling water.
Cut the pike, grate it with salt and leave for 2 hours in a cold place. Cut into small turnips, carrots, parsley and celery roots, put them in oil and put in a low saucepan. Spread pieces of fish over the roots, pour wine, add water, salt, pepper, lemon flesh and pieces of finely chopped honey gingerbread. Close the pan tightly and coat the lid with dough, put it out a little on the stove, then put it in the oven on a low heat and bring it to readiness. Serve in a saucepan, pouring a glass of white wine into it and putting flavors scalded with boiling water.
pike - 1 pc., turnip - 1 pc., carrots - 1 pc., parsley root - 1 pc., celery root - 1 pc., lemon - 2 pcs., dry white wine to taste, ground black pepper to taste, butter to taste, gingerbread to taste, sour dough to taste, salt to taste
