Gratinated Pike Ragout with Mushrooms – Goethe

Have fun preparing this mushroom dish!

Goethe was very enthusiastic about fish. Since sea fish were rare in his Thuringian homeland, he was particularly impressed on his trips to Italy by the colorful markets with sea creatures in abundance. In Venice, Goethe was particularly overwhelmed by the fish market.

But the local freshwater fish were also popular in Goethe’s cuisine. Already in the cookbook of Goethe’s grandmother many fish recipes stand out, which point to the great abundance of fish in the rivers of that time.

Mussels are cleaned, washed and cooked in salt water. Use only closed mussels for cooking. After cooking, prepare only the opened mussels. Remove the mussels from the shell and remove the beard. Cut the fish fillet into thumb-wide pieces and marinate with salt and juice of one lemon.

The coarsely crushed stale white bread is mixed with half of the vegetable cream and milk on the fire to make a creamy sauce. Remove from the heat and add the whisked egg yolks and the chopped fresh herbs.

Season with salt and white pepper. Grease an ovenproof dish with the remaining vegetable cream. Put the marinated fish strips in it, pour the white wine over them, sprinkle them with the chopped morels and coat everything with the thick sauce.

Bake in a hot oven at 180 °C until the whole thing is cooked au gratin.

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