Pickled pike & Polenta

Natural pike brine with polenta – a delicious and comforting recipe

Fish brine is a traditional dish that combines natural flavors with simple cooking techniques. This method of preparing fish has been used over time to preserve fish and enhance its taste. In this recipe, we will use pike, a fish with firm and tasty flesh, perfect for grilling and served with warm polenta, which complements this dish perfectly.

Preparation time: 30 minutes
Cooking time: 30 minutes
Total: 1 hour
Servings: 4

Ingredients:
- 2 large, fresh pikes
- 1 hot pepper (optional, for a bit of spice)
- 1 garlic clove (or more, depending on preference)
- Fresh lovage or parsley (for garnish and flavor)
- Sunflower oil (for greasing the grill)
- 200 ml vinegar (preferably white wine vinegar)
- Salt (about 2 tablespoons)
- Freshly ground pepper (to taste)
- 1 liter water (for brine)

Preparing the fish:
1. Preparing the pike: Start by cutting the fish along the belly, cleaning it of intestines, then wash it well under cold running water. It is important to leave the scales on the fish, as they will help maintain juiciness and flavor during cooking.
2. Portioning: After cleaning, cut the pike into pieces of about 2-3 cm, being careful to maintain the shape and not to crumble it.
3. Salting: Generously sprinkle salt over the fish pieces and let them sit for 20 minutes. This will help intensify the flavor and remove excess water from the meat.

Preparing the brine:
1. Boiling: In a large pot, add 1 liter of water and bring it to a boil. Once the water reaches boiling point, add salt, pepper, finely chopped hot pepper (if you desire a spicy taste), and vinegar. Let everything boil over medium heat for 10 minutes.
2. Garlic: Mince the garlic clove (or more, if you like a stronger flavor) and add it to the brine. This will give an unmistakable flavor to the dish.
3. Adding the fish: After the brine has boiled well, add the pieces of fish (make sure they are not cold to avoid shocking the temperature). Boil the fish over medium heat for 15-20 minutes until it becomes opaque and flakes easily with a fork.

Cooking the polenta:
While the fish is boiling, you can prepare the polenta. Use 1 cup of cornmeal and 4 cups of water. Boil the water with a little salt, then gradually add the cornmeal, stirring continuously to avoid lumps. Cook the polenta for about 15-20 minutes until it becomes creamy.

Serving:
1. It’s time to assemble the plate! Place the pieces of pike on a platter, cover them with the brine sauce, and sprinkle with freshly chopped lovage or parsley for a pop of color.
2. Serve with warm polenta on the side. The polenta should be well-cooked and soft, perfect to accompany the fish.
3. And, of course, don’t forget a glass or a jar of white wine, which will perfectly complement this traditional dish.

Useful tips:
- You can experiment with different types of fish, but pike remains an excellent choice due to its texture.
- If you like a spicier taste, you can also add some slices of hot pepper to the brine or even to the polenta.
- Another variation would be to add some black or green olives to the brine for a Mediterranean touch.

Nutritional benefits:
Pike is an excellent source of protein, being low in fat, which makes it ideal for a healthy diet. Garlic, besides adding flavor, has antibacterial and anti-inflammatory properties, while polenta is a good source of carbohydrates.

Frequently asked questions:
- Can I use frozen fish? Yes, but make sure you have completely thawed it before preparing.
- How can I keep the polenta from hardening? You can cover the polenta with a damp towel or plastic wrap until you are ready to serve it.
- What else can I add to the brine? You can add spices like thyme or rosemary for a different flavor.

This recipe for natural pike brine with polenta is perfect for gatherings with friends or family, being a dish that brings together tradition and authentic taste. Enjoy every bite and don’t forget to share this recipe with your loved ones! Enjoy your meal!