Pike in Green Sauce - Hiecht mat Kraďderzooss

Pike in Green Sauce - Hiecht mat Kraďderzooss Recipe from Luxembourg

Region / culture: Luxembourg | Preparation time: 30 minutes | Cooking time: 1 hour 45 minutes | Servings: 4

Introduction

Pike in Green Sauce - Hiecht mat Kraďderzooss

Pike in Green Sauce, also known as Hiecht mat Kraďderzooss, is a traditional Luxembourgish dish that features tender pike fish smothered in a creamy green herb sauce. This dish is not only delicious, but also packed with nutrients and flavors that will tantalize your taste buds.

History

Pike in Green Sauce has been a popular dish in Luxembourg for centuries. It is often served during special occasions and family gatherings, as it is considered a delicacy in the region. The combination of fresh herbs and creamy sauce perfectly complements the delicate flavor of the pike fish, making it a favorite among locals and visitors alike.

Ingredients

1 pike (1-1˝ kilos)
1 bay leaf
some peppercorns
1 carrot
1 onion
some celery
riesling

Sauce

50 g butter
1 handful sorrel and chervil
a bunch of parsley and some chives
pepper and salt
0.5 liter sweet cream

How to prepare

Boil the vegetables and spices for 45 minutes to create a stock. Add a glass of riesling.
While the stock is being prepared, clean and descale the fish.
Place the stock in the fish kettle and put the fish on the riddle inside.
Bring to a boil and continue cooking with the lid on for approximately an hour.
Meanwhile, butter a casserole dish and lightly cook the sorrel and chervil over low heat.
Pour in half a cup of stock, add the cream, and boil for a short time.
Season with salt and pepper to taste.
Place the poached fish on a pre-heated plate.
Mix the freshly chopped parsley and chives into the sauce, then immediately pour it over the fish.
Serve with boiled potatoes and a green salad.

Variations

You can add other herbs such as tarragon or dill to the sauce for a different flavor profile.
Substitute the pike fish with another white fish such as cod or haddock for a variation on the traditional recipe.

Cooking Tips & Tricks

Make sure to clean and descale the pike fish thoroughly before cooking to remove any impurities.

- Cooking the fish in a fish kettle with a flavorful stock will help infuse the fish with delicious flavors.

- Be careful not to overcook the fish, as it can become tough and dry.

- Fresh herbs are key to the success of this dish, so be sure to use high-quality chervil and chives for the best results.

Serving Suggestions

Serve Pike in Green Sauce with boiled potatoes and a green salad for a complete and satisfying meal.

Cooking Techniques

Poaching the fish in a flavorful stock helps keep it moist and tender, while also infusing it with delicious flavors.

Ingredient Substitutions

If chervil is not available, you can substitute it with parsley or cilantro for a similar flavor profile.

Make Ahead Tips

You can prepare the sauce ahead of time and reheat it when ready to serve, making this dish perfect for entertaining.

Presentation Ideas

Garnish the dish with fresh chervil and chives for a pop of color and added flavor.

Pairing Recommendations

Serve Pike in Green Sauce with a crisp white wine such as Riesling to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

400 per serving

Carbohydrates

12g per serving

Fats

25g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in vitamins A, C, and K, as well as minerals such as iron and calcium.

Alergens

This dish contains dairy (butter and cream) and fish (pike), so it may not be suitable for those with dairy or fish allergies.

Summary

Pike in Green Sauce is a nutritious dish that is high in protein and vitamins, making it a healthy choice for a balanced diet.

Summary

Pike in Green Sauce is a classic Luxembourgish dish that is both delicious and nutritious. With its tender pike fish and creamy herb sauce, this dish is sure to impress your family and friends. Enjoy this traditional recipe for a taste of Luxembourg at home.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Pike in Green Sauce - Hiecht mat Kraďderzooss. It was many years ago, during a trip to Luxembourg, where I stumbled upon a quaint little restaurant tucked away in a charming cobblestone alleyway. The aroma of fresh herbs and spices wafted through the air, drawing me in like a moth to a flame.

As I stepped inside, I was greeted by the warm smile of the owner, a kind elderly woman with a twinkle in her eye. She welcomed me like an old friend and seated me at a cozy table by the window. The menu was written in beautiful calligraphy, and as I scanned the offerings, my eyes landed on the intriguing dish - Pike in Green Sauce.

Curious and adventurous by nature, I decided to give it a try. When the dish arrived at my table, I was taken aback by its vibrant green color and enticing aroma. The tender pike fillets were swimming in a thick, herb-infused sauce that seemed to beckon me to take a bite.

With my first taste, I was transported to culinary heaven. The delicate flavor of the pike was perfectly complemented by the tangy, herbaceous sauce that enveloped it. It was a symphony of flavors that danced on my taste buds and left me craving for more.

I couldn't resist the urge to ask the owner for the recipe. To my surprise, she was more than happy to share it with me. She led me to the kitchen, where she revealed the secrets behind the dish - a carefully guarded family recipe passed down through generations.

The sauce, she explained, was made with a blend of fresh parsley, chives, and tarragon, along with a hint of garlic and vinegar to give it a zesty kick. The pike fillets were lightly seared and then simmered in the sauce until they were tender and infused with the flavors of the herbs.

I watched intently as she cooked, taking mental notes of each step and ingredient. When the dish was finally ready, she plated it beautifully and handed me a fork. As I took my first bite, I knew that this recipe would become a cherished addition to my culinary repertoire.

Back home, I couldn't wait to recreate the Pike in Green Sauce - Hiecht mat Kraďderzooss in my own kitchen. Armed with the recipe and memories of that delightful meal in Luxembourg, I set to work, carefully measuring out the ingredients and following the steps with precision.

The familiar aroma of herbs and spices filled my kitchen, bringing back fond memories of my time at the restaurant. When the dish was finally ready, I plated it just as the owner had done, and took a moment to admire my handiwork.

As I took my first bite, I was transported back to that cozy table by the window, savoring every morsel of the tender pike and flavorful green sauce. It was a moment of pure bliss, a culinary journey that had come full circle.

Since that fateful day in Luxembourg, Pike in Green Sauce - Hiecht mat Kraďderzooss has become a beloved recipe in my family. I have shared it with friends and loved ones, passing on the tradition of this delicious dish to the next generation.

Every time I make it, I am reminded of that serendipitous encounter in the cobblestone alleyway, and the kind elderly woman who shared her family recipe with me. Pike in Green Sauce will always hold a special place in my heart, a reminder of the joy and connection that food can bring to our lives.