Pan-fried walleye

(Recipe #47, page 135)

Fry walleye like pickerel in plenty of butter; when serving, stir a bit of wine vinegar into the browned fish butter and pour it under the fish.

Translated by David Green.

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Baked walleye or pikeperch

(Recipe #46, page 135)

Prepare the fish as described above; make closely spaced incisions on both sides, salt it, and it off after an hour.

Then mix several raw egg yolks with the juice of a lemon, minced shallots and parsley, and equal parts of fresh butter and anchovy butter; coat the fish with the mixture. Place it on slices of pork fat in a baking pan and bake it in a hot oven, occasionally adding a little white wine to the pan. When the walleye is done and a golden brown crust has formed, serve it at once, accompanied by a crayfish or oyster sauce.

Translated by David Green.

Walleye or pikeperch

(Recipe #45, page 135)

Walleye should be scaled, gutted, have their fins removed, and thoroughly washed. If the fish is large, to prevent its falling apart when it is taken out it best to cook it on a fish rack. If a rack or fish slice is not available, use a packing needle to run twine through the tail and eyes and place the bent fish with its back down in a pan with cold salted water to cover.

Set the pan on the stove, skimming as the water boils. Boil the fish gently until quite done. To serve, place the fish on a warmed platter, cut the twine short and remove it carefully. Sprinkle the fish with minced parsley and cover it with a crayfish or oyster sauce, or pass a Saxon fish sauce.

Translated by David Green.