Pike With Egg Sauce Recipe

Pike With Egg Sauce Recipe

Pike with Egg Sauce is a classic dish that has been enjoyed for centuries. The recipe originated in Europe, where freshwater fish like pike were abundant in the lakes and rivers. It was a popular dish during the Middle Ages and has since become a traditional favorite in many European countries, especially Germany and France. Over time, variations of the recipe have emerged, but the basic concept of serving pike with a creamy egg sauce has remained unchanged.

Fun Facts:
- Pike is a type of freshwater fish known for its elongated body and sharp teeth. It is highly sought after by anglers because of its challenging nature to catch.
- The inclusion of lemon slices in the cooking process helps to enhance the flavor of the fish and adds a fresh citrusy aroma.
- The egg sauce, also known as "sauce anglaise," is a classic French sauce made with beaten egg yolks and a mixture of water and other ingredients.
- Pike with Egg Sauce is often served as part of a festive meal during holidays and special occasions. It is considered a delicacy and is known for its rich and flavorful taste.


- 1 whole pike (about 2-3 pounds), cleaned
- Salt, to taste
- 1 tablespoon butter
- 1 onion, chopped
- 1 celery root, diced
- 1 parsley root, diced
- A few slices of lemon
- 12 whole black or white peppers
- Ground white pepper, to taste
- 2 egg yolks
- 12 almonds, pounded to a paste
- 1 tablespoon cold water
- Curly parsley, for garnish

1. Clean the pike thoroughly, removing any scales and entrails. Wash the fish in hot water and pat it dry. Season it generously with salt, both inside and out. Note: Heating the salt before applying it to the fish will help it penetrate the meat more quickly.
2. In a kettle, melt the butter over medium heat. Add the chopped onion, celery root, parsley root, and lemon slices. Lay the pike in the kettle, either whole or cut up into slices.
3. Pour enough water into the kettle to just cover the fish. Add more salt if needed. Then, add the whole peppers and season with ground white pepper. Allow the fish to boil quickly.
4. While the fish is cooking, beat the egg yolks in a bowl. Pound the almonds into a paste and add them to the beaten yolks. Stir in a tablespoon of cold water.
5. Once the fish is cooked (check by pulling on the fins - if they come out easily, the fish is done), remove it from the kettle and transfer it to a large platter. Strain the sauce through a sieve, removing the lemon slices.
6. Garnish the top of the fish with the strained lemon slices. Gradually add the strained sauce to the beaten eggs, stirring constantly. Return the sauce to the kettle and continue stirring until it boils.
7. Remove the sauce from the heat and quickly pour it over the fish. Allow the dish to cool, and once cold, garnish with curly parsley.

Serve the Pike with Egg Sauce as a main course alongside steamed vegetables or boiled potatoes. This dish pairs well with a crisp white wine or a light beer.

Similar Recipe Dishes:
1. Salmon with Egg Sauce: Substitute pike with salmon for a delicious alternative. The egg sauce complements the rich flavor of the salmon beautifully.
2. Trout with Egg Sauce: Another popular variation, this recipe uses trout instead of pike. Trout has a milder taste, but the egg sauce adds a delightful creaminess to the dish.
3. Cod with Egg Sauce: For a mild and tender fish option, opt for cod. The delicate flavor of the cod pairs incredibly well with the creamy egg sauce.
4. Pan-Fried Pike with Egg Sauce: Instead of boiling the pike, pan-fry it for a crispier texture. Serve it with the same delicious egg sauce, and you'll have a mouthwatering dish with a lovely contrast of textures.



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