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Pancakes with Pike Farce

6 servings

Ingredients

• pancake batter, double portion (as for sour cream pancakes) (as needed)
• 1 pcs pike, medium-sized
• water (as needed)
• salt (a little)
• onions (a little)
• 125 g fresh, unsalted bacon
• 125 g old white bread, soaked
• 3 pcs eggs
• 3 pcs egg yolks
• 125 g melted butter
• shallots, finely chopped (a little)
• lemon zest, grated (a little)
• nutmeg (a little)
• crab sauce, for pouring over (as needed)

Instructions

1. Boil the prepared pike with water, salt, and onions, then debone it.
2. Finely chop the fish meat with the fresh, unsalted bacon, add old soaked white bread, the eggs, egg yolks, melted butter, finely chopped shallots, grated lemon zest, a little nutmeg, and salt, and mix to form a farce.
3. Bake pancakes, spread with the pike farce, and proceed as with the ham filling.
4. When serving, pour crab sauce over them.

Modernized from a treasured 19th-century German cookbook.