dinner, early October, 2012
the Northern Pike (Esox lucius)
Fillet of fresh, wild West Virginia Pike from The Lobster Place, cooked auf Badische Art (although modified a bit), that is, seasoned, floured, and quickly-sauteed, then placed in a moderate oven after being sprinkled with guanciale cubes which were replaced after a few minutes, in consecutive stages, by diced onion and dill sprigs and finally by dots of butter, the fish finished in a very hot oven until the skin became crispy; accompanied by boiled parsley potatoes (Norland Red) finished with butter; and a small lightly-dressed salad of cress, along with one sliced red heirloom tomato, on a dish to the side.
The recipe was modified from that in “Culinaria Germany”.
The wine was Franken, Hans Wirsching Iphofer Kronsberg Silvaner trocken 2010 (in a Bocksbeutel)
[image from the Wikipedia entry for Northern Pike, where it was isolated from the coat of arms of the Lower Saxon town of Gimte; the copyright holder has released the work into the public domain]