Pickerel English style

(Recipe #32, pages 132 – 133)

Scale, gut, and wash the pickerel, cut them in large pieces, and cook them in boiling water, with onions, bay leaves, whole spices, a knob of butter, and some vinegar. When serving, sprinkle grated horseradish over them and then pour brown butter over them, as hot as possible, to make them curly. To extend the liquid, a little of the water the fish were boiled in may be added, but do not stint on the butter.

Translated by David Green.


Pickerel au Bleu with butter and horseradish

(Recipe #31, page 132)

Select small fish, gut them, and bend their tails into their mouths; handle them as little as possible, because otherwise they will not turn really blue. The cook them au bleu as described in no. 17, but boil them somewhat longer than trout.

When they are served, garnish the fish with sprigs of parsley; along with hot melted butter, pass grated horseradish combined with vinegar and some sugar. Do not forget the liver, which is considered a great delicacy, but be careful to cut off the gall bladder first. Salt like perch.

Translated by David Green.

Boiled eel

(Recipe #6, page 127)

Kill and clean the eel as described in no. 1, and cut it in pieces. Cook it au bleu by pouring hot vinegar over it, then place it in boiling water with a dash of vinegar, salt, a bay leaf, lemon slices, shallots, whole peppercorns, cloves, and a small knob of butter and simmer for 10–15 minutes. Bring it to the table piping hot with potatoes, butter, and mustard. Grated horseradish with vinegar, high quality olive oil, and a bit of sugar also goes well. It is a good idea to keep the cooking broth so that any leftover pieces of eel can be kept in it.

Eel also needs less salt than other fish.

Translated by David Green.