Pike with Herb Cream Sauce

Ingredients

• 1 pike (ca. 1.8 kg, ready to cook)
• 100 ml fish stock
• 200 ml heavy cream
• 150 g crème fraîche
• Salt
• white pepper (freshly ground)
• a handful of mixed herbs (e.g., basil, dill, chervil, parsley)

Instructions

1. 1.

   Wash the fish, pat dry and season both inside and out with salt and pepper. Place it in a baking dish or large roasting pan on half of the herbs. Add fish stock, cream, and crème fraîche.

2. 2.

   Bake in a preheated oven at 180°C (350°F) for about 30 minutes, turning occasionally to pour over the sauce.

3. 3.

   Finish by arranging the fish on a plate with the remaining herbs, strain the sauce over it, season with salt and pepper, and serve.