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Stuffed Pike

4 servings

Ingredients

• 1 pcs large pike
• boiling water (a little)
• butter (a generous piece)
• 2 pcs eggs
• 3.5 tbsp grated white bread
• mace (a little)
• salt (a little)
• zwieback (a little)
• 125 g butter (for baking)
• lemon juice (a little)
• caper or anchovy sauce (as needed)

Instructions

1. Fillet a large pike so that the flesh is removed from both sides of the backbone, but the head and tail remain attached to the frame.
2. Place the frame in an earthenware pan.
3. Pour boiling water over the flesh to make the bones easier to remove, then finely chop it and mix with butter, eggs, grated white bread, a little mace, and salt to form a stuffing.
4. Spread the stuffing onto the backbone in the pan, restoring the shape of the fish, and sprinkle with zwieback.
5. Place small pieces of butter on top and bake the fish in the oven, frequently and carefully basting with butter without washing away the zwieback.
6. Before serving, drizzle with lemon juice.
7. Arrange on a heated platter and serve with caper or anchovy sauce, prepared with the pan drippings.

Modernized from a treasured 19th-century German cookbook.