Pete's Food Blog

29. Aug, 2021

Salt cured pike fillet (optionally soused) preserved in oil

Requires small preserving jars

Ingredients:

2-4 kg Pike fillet

Sunflower-, rapseed- or canola oil

Rosé pepper corns

Red onion

The quantities for this recipe are dependent upon the size of the fish.

Method:

Fillet the sides of a 2-4 kg pike (Plenty of YouTube video instructions) Wash under the tap, pat dry with paper towels; wrap each in cling film and leave it in the fridge for one day.

Place the film wrapped fish in a plastic bag and freeze for 72 hrs. (This is important to ensure that no possible parasites survive).

Return to the fridge to slowly defrost (eg. overnight).

Once thawed, sprinkle 2 tbl of coarse sea salt over the flesh of each fillet and wrap (each) again in cling film. Place on a tray and return to the fridge. After 24hrs, turn the fillet skin side up and leave in the fridge for a second 24 hrs.

Wash and sterilize enough jars to preserve the fish. (Oven 140° C 30mins.). Scrape off any excess salt with a knife and slice pieces about 8mm thick. Thinly slice the red onion, separating into individual rings. Begin layering the fish, one layer at a time, topped off with onion rings and a sprinkle of pepper corns. Pour in enough oil to just cover the layer and then repeat until the jar is full, finishing with a topping up of oil.

Seal the jars and store in the fridge for at least a fortnight. This will keep at least 4 months.

Serve with ryebread and boiled potatoes.

For a soused twist... 6 hours before serving, 'fish out' the fish, onions and pepper corns and steep them in a solution of 2 dl water, 1 dl 10% pickling vinegar and 1 dl sugar. (If you can´t get 10% vinegar, use standard vinegar - 2 dl).