CookEat Recipe
Pickerel with Horseradish Sauce
Two lengthwise pickerel sides cooked with white wine and served with a milk sauce made from their own cooking liquor and fresh horseradish.
Method
Steps
Step 1
Heat the oven to 180°C. Use one fresh, gutted whole chain pickerel weighing three pounds with its head, fins and backbone still in place. Have a fishmonger remove the fins and head of that same fish, split it lengthwise through the back and remove the backbone and accessible small bones, retaining two skin-on sides. Wipe the fish neatly.
Step 2
Put both sides in an ovenproof saute pan. Season with one teaspoon of salt and half a teaspoon of paprika. Add half a gill of white wine, one gill of water and half an ounce of butter. Cover with lightly buttered oven-suitable baking paper and boil gently on the hob for five minutes.
Step 3
Transfer the pan to the oven for about twenty minutes, checking earlier. Remove each side when its thickest flesh reaches 70°C away from the bone and is opaque and flakes readily. Keep the fish hot and retain the actual cooking liquor.
Step 4
Heat one tablespoon of melted butter in a small saucepan. Add two level tablespoons of flour and stir briskly over the heat for half a minute. Measure three quarters of a gill of the actual recovered fish liquor and add it with one gill of hot milk. Add one saltspoon of salt and half a saltspoon of white pepper, stirring until the sauce comes to a boil.
Step 5
Add two tablespoons of freshly grated horseradish and mix lightly. Arrange the two fish sides on a hot serving dish, pour the sauce over them and serve promptly.
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