Alfold Pike With Cabbage
|Pike||3 1⁄4 Pound|
|Sour cabbage||2 1⁄2 Pound|
|White wine||4 Cup (64 tbs) (2 Gills)|
|Sour cream||3 Cup (48 tbs) (1 1/2 Gill)|
|Red paprika||To Taste|
|Garlic||1 Clove (5 gm)|
|Flour||2 1⁄2 Ounce|
|Lard||3 1⁄2 Ounce|
|Green paprika/3 ounce lecso||2|
After washing the cabbage, cook with water and white wine.
Cut the fish into two longish pieces after cleaning, salt and put into a greased dish; pour one dessert spoon of cabbage stock over them and cook until tender in the oven, under cover.
Then put aside.
Fry the well chopped onion and garlic in half the lard, then sprinkle and mix with half the paprika.
Strain on some of the fish stock, salt and season with pepper and marjoram and let it simmer.
Then add the sliced green paprika or lecso.
Prepare a light roux with the remaining lard and with the flour, and when it is yellow, put it aside and mix in the remaining red paprika.
Mix smooth with some cold water and add the roux to the cabbage.
If the cabbage is cooking in a lot of liquid, then pour some off before adding the roux.
Remove the fish in flakes from the bone, put into the thick onion sauce and carefully mix with half the sour cream.
Put one third of the cabbage into a greased casserole, then add half of the fish ragout; then add the second portion of cabbage; then the rest of the ragout and finally the remaining cabbage.
Sprinkle with 1 tbsp. of sour cream and cook in a hot oven for 25 mins.