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Pike and Eel

4 servings

Ingredients

• 1 kg pike
• 1 kg eel
• onions (a little)
• salt (a little)
• boiling water (as needed)
• browned flour (a little)
• nutmeg (a little)
• 1 pinch pepper
• 1 tbsp butter
• wine vinegar (a little)
• capers (a little)
• anchovies, finely chopped (a little)

Instructions

1. About 1 kg of pike and the same amount of eel, both of medium size, are cleaned according to instructions, cut into pieces, and washed.
2. Place the fish in a casserole, sprinkle with onions and salt, and pour enough boiling water over them to just cover; simmer covered until almost done.
3. Then remove the fish, reduce the fish broth slightly, and stir in a little browned flour, nutmeg, a pinch of pepper, a generous tablespoon of fresh butter, and finally a little wine vinegar.
4. After seasoning the sauce, return the fish to it and let it simmer a little longer.
5. Finally, sprinkle with capers and stir the creamy sauce with some finely chopped anchovies, which are then served separately in a gravy boat.

Modernized from a treasured 19th-century German cookbook.