Name: Pike, Carp, or Eels, Baked. Dutch Sauce.
Ingredients: Pike, Carp, or Eels; Dutch Sauce

Pike, Carp, or Eels, Baked. Dutch Sauce.

Ingredients

Pike, Carp, or Eels
Dutch Sauce

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

Preheat the oven to 350°F (175°C).
Clean and prepare the fish by removing any scales and entrails.

Bake and serve

Place the fish in a baking dish and cover with Dutch Sauce.
Bake in the preheated oven until the fish is cooked through, about 20-30 minutes.
Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Pike, carp, or eels: The main fish, which becomes flaky and tender as it cooks through in the oven.
Dutch sauce: Covers the fish in the dish, adding moisture and flavour as it bakes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.