Pike perch a la Radziwill

The pike perch according to the Radziwills' recipe (based on the recipe from the "Gastronomic Dictionary of Fish, Crabs and Mussels" in 1898) is known from German gastronomic sources. He, like other recipes named after these nobles, entered German cuisine in the first half of the 16th century, when representatives of this family became princes of the Holy Roman Empire. The dish belongs to the Austrian imperial cuisine, because at that time modern Austria was an important part of the Holy Roman Empire (Habsburg dynasty from Austria).

Ingredients

• 1 pike perch weighing about 1.5 kg
• 100 ml milk
• 2 yolks
• 60 g butter
• 20 g flour
• 1 large carrot and 1 onion
• 1 celery tuber
• 1 parsley root and 1 parsnip root
• 1 turnip
• 500-600 ml of meat broth
• salt, freshly ground black pepper

Directions

1. Cut the pike perch along the ridge, cutting the meat up to the spine. Use scissors to cut the ridge on both sides and remove it, trimming the flesh. Cut the fish a little more along the entire length and cut the meat, forming a pocket. Chop the cut meat into small pieces.
2. Melt 20 g butter for the sauce. Add flour and heat the mixture while stirring. Add milk and make sauce. Cool it down.
3. Add the egg yolks, beaten until smooth with salt, and the prepared pike perch pulp. Season with salt and pepper. Heat the mixture to thicken a little. Stuff the fish. Tie it up with culinary string.
4. Chop all vegetables at random. Transfer to an ovenproof dish. Season with salt and pepper. Pour in broth. Put the zander.
5. Bake in the oven at 160–180 ° С for 30–40 minutes, until the fish is tender. Drizzle with the rest of the broth from time to time.
6. When the fish is ready, remove it from the mold. Transfer the vegetables to the skillet, add the butter and cook for another 10 minutes. Remove the thread. Serve the fish with vegetables and sauce.