Grilled Pike in Sauce
2-4 Medium-sized Pike (or other fish), gutted and cleaned
470ml (16 floz) Red or White Wine
1½ tsp Ginger
1 tbsp Sugar (or to taste)
Salt to taste
Roast or grill the fish until done.
Bring the wine to a boil.
Reduce heat, then add the spices, stirring until the sugar is dissolved.
Cook to reduce the sauce to the desired consistency.
Place the fish on a serving dish, pour a little of the sauce over the fish. Serve the remainder as an accompaniment
If you prefer you can substitute pike for trout or any other fish you prefer.
Pykes in Brasey
Take pykes and vndo hem on the wombes and waisshe hem clene, and lay hem on a roost irne.
Thenne take gode wyne and powdour gynger and sugur, good wone, and salt, and boile it in an erthen panne, and messe forth the pyke and lay the sewe onoward.
from Forme of Cury
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