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Roasted Pike with Sour Cream

4 servings

Ingredients

• 1.25 kg pike
• 100 g butter
• 2 pcs bay leaves
• 1 pcs onion, sliced
• 1 tbsp salt
• 0.25 L sour cream
• crushed zwieback or Parmesan cheese (a little)
• meat broth (a little)
• lemon juice or vinegar (a little)

Instructions

1. Cut the pike (about 1-1½ kg) into serving pieces and place them in an earthenware pan where 100 g of butter has been melted.
2. Add 2 bay leaves, 1 sliced onion, 1 tablespoon of salt, and a generous quarter liter of sour cream, then roast the fish in a hot oven for about 20 minutes, basting several times and sprinkling with crushed zwieback or Parmesan cheese.
3. When serving, mix the sauce with a little meat broth, season with lemon juice or vinegar, and pour it over the fish after removing the bay leaves and onion slices.

Modernized from a treasured 19th-century German cookbook.