PDA

View Full Version : Julgädda



Gunnar Damström
01-12-08, 06:48
The editors wanted to have a recipe for Julgädda in the upcoming Christmas issue of the Swedish Finn Historical Society magazine Quarterly. However, we could not find a suitable recipe for preparing Julgädda the way it is made in the Åland and Åbo archipelago. We had to generate a recipe based on the information we have. Can the Finlander visitors review our recipe and make suggestions for improvements:

Christmas Pike

To serve 6

You need:

One 2-3 kg (4-6 Lbs) pike
6 large potatoes, sliced 1/4”
2 rutabagas (bout ½ kg- 1 Lb) sliced 1/4”
1 yellow onion, sliced 1/4”
2 Tbsp salt
8 all spice corns
2 l (two quarts) water

Clean the fish and filet it, leaving the skin and scales on. Cut the filets in 5 cm (2” ) sections. Place the potato, rutabaga and sliced onion on the bottom of a large, greased baking dish. Place the pike filet sections, skin side down on the potato, rutabaga, and onion bed. Heat the water in a large saucepan, add the salt and all spice. When the water boils, pour it over the fish, barely covering the filet sections. Cover the baking dish with parchment paper and bake in the oven at 175 oC (375 oF) until the filets are firm to touch (15-20 min). Use a bulb baster to withdraw most of the liquid from the baking dish. Sert aside and keep warm. Cover the dish with parchment paper and newspaper to keep warm while you prepare the onion sauce.

Onion sauce.

1 yellow onion, diced
2 Tbsp flour
2 Tbsp butter
Hot baking liquid
Salt and freshly ground white pepper for seasoning (baby dill and horseradish if available)

Sauté the onion in a saucepan in the butter over a moderate heat until soft and transparent. Sprinkle the flour over the onion. Gradually add the hot baking liquid while stirring. Season with salt and pepper (finely cut baby dill and horseradish).

Pike (gädda) is available in the Baltic Sea aswell as in the Great Lakes.

Thanks,

Gunnar