“Quite inexpensive if your fisherman has been lucky! ;-) From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 3 lbs pike (any fish will do) or 3 lbs pickerel, cleaned and scaled (any fish will do)
  • water, just to cover
  • 14 cup vinegar
  • 1 teaspoon salt
  • 12 teaspoon onion juice
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 egg yolk, beaten
  • parsley

Directions

  1. Cook fish in water seasoned with salt, vinegar and onion.
  2. Drain and bone, reserving one cup of stock.
  3. Melt butter, add flour and hot fish stock gradually.
  4. Cook until thickened; pour onto the beaten egg yolk gradually and stir until blended.
  5. Serve sauce over fish and garnish with parsley.

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