Recipe – Pike perch (Gös in Swedish) with tomato, leek and horseradish
I’m a keen lover of eating and cooking fish and this was my first time tasting this beautiful specimen and it certainly wont be the last.. I had the pleasure of having this fish cooked for me by my partner’s Father during a recent visit to his home last month, to which he happily agreed to me sharing this recipe with you all here.
We purchased the fish from a local Fisherman who was moored on a nearby riverbank. He had a great reputation for quality fish sales in the area and he reminded me of the stereotype fishermen we have back home, complete with big white beard and a personality full of character!
The perch was stonkingly fresh and very reasonably priced for line caught fish at approx £15 per/kg. We took the fish home and here are the results of a prime quality fish in a very tasty dish, complete with my partner’s Father’s recipe, to which from memory I hope is accurate!
Recipe – (Serves 4)
- 1×2.5kg (approx) Pike Perch, gutted, scaled, head and fins removed. (Very important to watch fingers on the top fin as razor sharp)
- 2x plum tomatoes or similar variety, roughly chopped
- 1/2 leek washed and sliced
- 1 tablespoon Fresh horseradish, grated
- A handful of chopped chives
- Approx 300ml cream
- Salt and pepper
- Place all the ingredients less the cream in a roasting tray and cover with cream
- Bake in Oven @ 180c/gas mark 4/350f for approx 20-25 mins or until a skewer comes out easily from the thickest part of the fish (flesh part) or until the fish comes away easily from the bone at the head end. (This can be tested carefully with a spatula or knife by gently lifting the flesh at the head-end of the fish)
I was also given a wee challenge to produce a starter from a few bits and pieces that he had in his fridge to use which was some sliced home cured gravadlax, some sliced rye bread and some dill dressing so I played around and came up with this…
Cue the Jaws theme tune next……
- The fish is a flaky texture, not too dissimilar to a cod family and the flavour was very clean and fresh tasting. This recipe would work very well in my opinion with alot of fish such seabass or salmon or many types of flat fish too. 🙂