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Holstein Pike Soup

4 servings

Ingredients

• 1 kg Pike
• Flour (a little)
• Butter (a little)
• 1 piece Egg
• Grated breadcrumbs (a little)
• 1.5 l Water
• Salt (a little)
• Carrot, in strips (a little)
• 1 tbsp Wheat flour
• 2 piece Egg yolk

Instructions

1. Prepare a 1 kg pike, split it lengthwise, and remove the bones.
2. Divide the fish meat into three parts: cut the best piece into elongated strips, dredge in flour, and fry until golden in butter.
3. Finely chop the second third, along with the liver, and combine with egg and grated breadcrumbs to form dumplings.
4. Boil the third third with the bones and trimmings in 1½ liters of salted water.
5. Strain the broth through a fine sieve, cook carrot strips until soft in it, and also poach the dumplings until tender.
6. Thicken the broth with wheat flour, stir in egg yolk, and serve over the dumplings and fried fish pieces.

Modernized from a treasured 19th-century German cookbook.