INGREDIENTS

INSTRUCTIONS

Put the fish in a pan, add the wine, vinegar, parsley stalks and
enough salted water to cover the fish and poach gently for 15  minutes.
Turn off the heat; if necessary, the fish will finish  cooking in the
liquid as it cools.  Cover the pan and cool to tepid  before finishing
the dish.  Carefully lift the fish out of the pan.  Reserve the cooking
liquid.  Put the bread in a bowl and add enough of the liquid to cover
it.  Skin the fish and take out the spine and other bones; pike has a
line  of thin bones through the middle of the body flesh on each side.
Cut  all the flesh into small pieces both to get at them and to make a
manageable dish.  Strain the remaining cooking liquid into a clean pan.
Put 425 ml/15  fl oz/2 cups of it into an electric blender with the
soaked bread,  cinnamon and pepper; process until smooth. Return the
mixture to the  liquid in the pan. Fry the onions in a little oil until
soft, and add  them to the liquid too. Taste for seasoning, add the
pieces of fish  and re-heat gently to serve.  If you want a cold dish,
keep the fish pieces and fried onions aside  while you measure and
taste the liquid, then re-heat it with enough  gelatine to stiffen it;
if you had cooked a whole fish, it would have  jellied without help.
Add the fish pieces and onions, turn into a  mould and leave to set in
the refrigerator. Auter pike in Galentyne.  Take browne brede, and
stepe it in a quarte of vinegre, and a pece of  wyne for a pike, and
quarteren of pouder canell, and drawe it thorgh  a streynour skilfully
thik, and cast it in a potte, and lete boyle;  and cast there-to pouder
peper, or ginger, or of clowes, and lete  kele. And then take a pike,
and seth him in good sauce, and take him  vp, and lete him kele a
litul; and ley him in a boll for to cary him  yn; and cast the sauce
vnder him and aboue him, that he be al y-hidde  in the sauce; and cary
him whether euer thou wolt.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 93
Calories From Fat: 3
Total Fat: <1g
Cholesterol: <1mg
Sodium: 193.8mg
Potassium: 140.5mg
Carbohydrates: 13.2g
Fiber: 1.5g
Sugar: 1.8g
Protein: 1.4g