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Pikeperch à la Béchamel

4 servings

Ingredients

• 1.5 kg pikeperch
• butter (a little)
• salt (a little)
• water (little)
• 1 L béchamel sauce
• fish water (a little)
• 2 pcs egg yolks
• 0.5 cup Parmesan cheese
• crayfish butter or fresh butter (a little)

Instructions

1. Fillet a pikeperch of about 1½ kg, remove the skin, wash the fish, and cut it into thin strips.
2. Melt some butter in a pot, add the fish pieces with salt and a little water, and steam the fish over moderate heat until cooked.
3. Then drain it on a sieve.
4. Prepare about 1 liter of béchamel sauce, extending it with a little of the fish water and reducing it briefly.
5. Whisk in 2 egg yolks and mix in half a cup of Parmesan cheese.
6. Place the fish and sauce in a round, oven-safe dish, optionally with a pastry rim, sprinkle with Parmesan cheese, drizzle with crayfish butter or fresh butter, and bake until golden brown in a moderately hot oven.

Modernized from a treasured 19th-century German cookbook.