Prep 15 mins
Cook 40 mins
A lovely fish dish. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 4 lbs whole pike, cleaned and scaled
- 1 tablespoon salt
- 1 egg, slightly beaten
- 1 tablespoon water
- 1 slice salt pork (a thick slice)
- 2 cups light cream
- 3 cups small onion (pickling size)
- 2 tablespoons butter
- 1 teaspoon sugar
- 1 egg yolk, hard cooked
- 1 egg yolk, uncooked
- 1⁄2 cup salad oil
- 3⁄4 tablespoon vinegar
- 1⁄8 teaspoon Worcestershire sauce
- 1⁄2 teaspoon dry mustard (Coleman's preferred)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon sugar
- 1 pinch pepper
- 1⁄4 cup heavy cream, whipped
- 1⁄2 teaspoon dill seed
- To make the dill sauce: Mash cooked egg yolk very well; add uncooked egg yolk.
- Beat in salad oil gradually; add vinegar, Worcestershire sauce and seasonings.
- Just before serving, fold in whipped cream and dill seed.
- Preheat oven to 425°F.
- For the fish: Rinse fish carefully and dry.
- Rub inside with salt; brush outside with egg mixed with water.
- Roll in crumbs.
- Grease a baking pan and place fish in it.
- Cut the salt pork in thin 2" slices and place in shallow slashes across the back of the fish.
- Bake for 40 minutes.
- When fish has begun to brown, baste with cream every five minutes.
- Cover onions with boiling salted water and cook for ten minutes.
- Drain and saute in butter and sugar until tender and browned.
- Garnish fish with caramelized onions and serve with sauce.