For centuries fish were plentiful.  Poor people could not afford meat, but fish, wild mushrooms, or wild berries were always available, and considered as inferior foods.  Polish people used to say “Fish and mushrooms, flour and meadow” to describe a rich country farm, where everything was plentiful. Sometimes, when even fishes ware scant, people stated that “A crayfish is also a fish, when there are no other fishes in the lake”.   Many other sayings and proverbs use fish as their subject. A rich and influential person is a “fat fish”. Sometimes “we are fishing in murky waters”, making not-too honest deals. Then we complain, that “the first part of a fish that rots, is its head”, meaning that the corruption of the government proceeds the corruption of the society.  Sometimes children “go fishing at night” i.e. bed wetting.

But let’s leave the kidneys alone, this is a culinary corner, so focus on the stomach. Nowadays fish cost more than meat.  It is difficult to buy quality fish in our area. However, a good cook can create very sophisticated dishes utilizing fish. This is the case of the cook featured today. The editor of this culinary corner is indebted to Margaret, for her willingness to share her secret recipe. It is fully understandable that, as expected, the recipe will be sophisticated.  It is unlikely to turn you into a rich person, but it will definitely enrich your culinary palate.

Getting a quality pike is not easy. Margaret gets her pikes at the Lafayette Road store. After cleaning the fish you cut the head and tail off (save these parts!) and divide the rest into 3 in. wide steaks. Then prepare the broth by cooking 4 carrots, 4 parsley roots (you can substitute it with parsnip roots) and 4 small onions in 3 cups of water.  Add half teaspoon salt, pepper and a spoon of sugar.  When the vegetables are soft, add the fish, including the head and tail, and slowly cook the fish for around 15 minutes. 

Cool the mixture down, and transfer the fish to a platter, trying to reassemble the fish again. You may put something whimsical in its mouth, like an egg or a small fruit. Or a mouse. You know, pikes are carnivores… Decorate with slices of cooked carrots. 

Strain the broth and refrigerate it.  If it turns solid, you are lucky.  It means there was enough gelatin in the head and tail. If it does not solidify, add a little gelatin, not more than a quarter packet, dissolve and refrigerate. Warm up the solidified broth gently, and pour over the fish. Refrigerate again.  When solid, decorate with lemon slices, and parsley leaves. 

Serve with sauces, such as tartar or horseradish. 

Polish people subscribe to the old Roman proverb, that “fish enjoys swimming.” Therefore consume this delicious, sophisticated dish with some well frozen vodka, or a glass of light white wine.