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Pikeperch au four

4 servings

Ingredients

• 1.25 kg pikeperch
• salt (a little)
• 3 pcs egg yolks
• 1 pcs lemon (juice)
• shallots, finely chopped (a little)
• parsley (a little)
• 2 tbsp butter
• 2 tbsp anchovy butter
• bacon slices (as needed)
• breadcrumbs (a little)
• white wine (a little)
• fish dumplings and crawfish tails (for garnishing) (as needed)
• crawfish or oyster sauce (as needed)

Instructions

1. Prepare a 1-1½ kg pikeperch, but do not cut it into pieces.
2. Score it closely on both sides, salt it, and after an hour, pat it dry.
3. Meanwhile, mix about 3 fresh egg yolks with the juice of one lemon, finely chopped shallots and parsley, 2 tablespoons of fresh butter, and the same amount of anchovy butter.
4. Spread this mixture over the fish, place it in a pan lined with bacon slices, sprinkle with breadcrumbs, and quickly bake it until done in a hot oven, basting repeatedly with a little white wine.
5. The fish should develop a dark yellow crust and be served immediately.
6. You can garnish it with fish dumplings and crawfish tails and serve with crawfish or oyster sauce.

Modernized from a treasured 19th-century German cookbook.