HECHT (PICKEREL)
This classic recipe for Hecht (Pickerel) offers a unique and flavorful way to prepare this fish, resulting in a tender and savory dish. The fish is cooked "scharf," a traditional method that involves simmering the fish with aromatic vegetables, herbs, and a touch of lemon. The final touch of egg yolks and almonds creates a rich and satisfying sauce, perfect for a comforting meal. This recipe is a testament to traditional Jewish cooking.
Ingredients
- 1 whole Pickerel (Hecht), cleaned
- 1 tablespoon Salt (Quantity estimated (not specified in original recipe))
- 2 medium Celery roots (Quantity estimated (not specified in original recipe))
- 2 medium Parsley roots (Quantity estimated (not specified in original recipe))
- 1 medium Onion
- 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon White pepper (Quantity estimated (not specified in original recipe))
- 12 whole Peppercorns
- 4 cups Water (Quantity estimated (not specified in original recipe))
- 1 whole Lemon
- 12 whole Almonds, blanched and pounded
- 2 large Eggs
- 1 tablespoon Cold water (Quantity estimated (not specified in original recipe))
- 2 tablespoons Parsley, minced (Quantity estimated (not specified in original recipe))
Instructions
- 1Clean the pickerel thoroughly. The day before cooking, generously salt the fish and wrap it in a clean towel. Place it on ice until ready to cook. This will help firm the fish and enhance its flavor.
- 2Line a large kettle or pot with celery and parsley roots. Add the onion, cut into pieces, and the butter. Pack the fish into the kettle, head first, either whole or cut into pieces. Sprinkle with salt and white pepper, and add the peppercorns. Pour in enough water to just cover the fish. Slice the lemon and add to the pot.
- 3Bring the water to a gentle simmer; do not let it boil rapidly. Add the pounded almonds. Cook until the fish is ready to turn. Test the fish with a fork; if the meat easily separates, it is done.
- 4Carefully remove the fish from the pot and arrange it on a large platter, head first, to make it appear whole. Garnish with lemon slices and parsley sprigs. In a bowl, beat the egg yolks. Thicken the gravy by adding the beaten yolks, and add a tablespoon of cold water to the yolks before adding to the boiling sauce. Stir, remove from the heat immediately, and pour over the fish. If you prefer a strained sauce, strain it before adding the egg yolks and almonds. Garnish with minced parsley.