In my travels across our fair kingdom, on both court and personal business, I have visited every duchy and sampled the great variety of foods that exist within our realm. In this series, I will show you how to create some of Nirath’s best dishes found in homes, taverns, and feasts across the kingdom.
In this part, I will show you how to prepare and serve Pikes in Brasey
About This Dish:
This fish dish is found on the plates of almost all Nirathii nobles, a testament to the importance of our coasts and inland waterways. Simple to prepare and easy to serve pikes in brasey will almost certainly appear on a count’s trencher at least once a week. As a testament to this truly Nirathii dish, I present to you the recipe used by King Dragor’s own chef.
You will require (measurements for ingredients are given in Imperial (UK) measurements (please note, these are different from US customary measurements)):
2-4 pikes, gutted and cleaned.
2 cups of red wine
1 1/2 teaspoons of ground ginger
1 tablespoon of sugar
Roast or grill the fish until cooked. If roasted, as is more common, this will take around twenty to thirty minutes. Prepare the sauce by bringing the wine to a boil, reduce the heat and add the sugar and ginger while stirring until the sugar is dissolved. Lay the fish on a platter and then lightly cover with the sauce, leaving about half as an accompaniment in a serving boat.
The great joy of this recipe is the ease of alteration. Instead of pike you can use carp or any medium sized fish that has been gutted and cleaned. Many find the use of other fish preferable to pike, due to sourcing issues and the large number of bones often found in pike.
This is often served as part of a noble’s daily meal with his entire retinue and household and will usually be found accompanying the standard roast meats, pies, vegetables and barleys of such meals.