Svartzonker serves up pike

Oriental fish stew with pike and parmesan aioli (Serves 10)

2 egg yolks
1 teaspoon of Dijon mustard
2 chopped cloves of garlic
2 tablespoons of red wine vinegar
1 tablespoon of water
50 gr of coarsely grated parmesan
2 dl of cooking oil
Salt and freshly ground black pepper

Put everything except the oil, salt and pepper into a bowl. Mix gently with a stick blender. While mixing, add the oil in a thin, steady stream. Add salt and black pepper to taste.




A filleted, freshly caught, 2-kilo pike cut into fine pieces
3 tablespoons of cooking oil
1 large, diced onion
3 sliced cloves of garlic
1 sliced red chili pepper
3 cm of shredded ginger
2 tablespoons of grated coconut
3 tablespoons of curry powder

3 large diced potatoes
200 g of sliced Jerusalem artichoke
1 diced red sweet pepper
3 dl of strained tomatoes
2 l of water
Salt and freshly ground black pepper
1 handful of chopped coriander

Heat the oil in a large saucepan. Fry the onion, garlic, ginger, coconut and curry powder for 2 – 3 minutes.
Pour in the water and sieved tomatoes. Bring to a boil and add the potato, Jerusalem artichoke and red sweet pepper. Simmer for about 15 minutes. Add salt and pepper to taste and half the coriander. Add the pike and bring to the boil. Serve immediately with the aioli and a sprinkling of coriander.

A green salad with cucumber and cherry tomatoes is an excellent accompaniment.