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).
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).
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