Pomeranian Pike
Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg pre‑cooked pike
- vegetable stock mix
- 1 onion, bay leaf and anchovy fillet
- 2 tbsp capers
- a splash of lemon juice
- salt, freshly ground pepper
- a pinch nutmeg
- a pinch sugar
- lemon slices (and parsley for garnish)
Instructions
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1.
Rinse the pike. Clean and chop the vegetable stock mix. Peel and quarter the onion. Place the pike with the stock mix, onions, and bay leaf in a pot. Add 500 ml water, bring to a boil, and let the pike simmer for 20‑25 minutes.
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2.
Remove the pike from the cooking liquid. Reduce the liquid to 250 ml over high heat and strain it. Heat butter. Sauté flour in the butter, then whisk in the reduced liquid. Bring to a boil once. Stir in sour cream and simmer gently for 2‑3 minutes. Rinse and finely chop the anchovy fillet. Add it with the capers to the sauce. Season with lemon juice, salt, pepper, nutmeg, and sugar.
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3.
Remove skin and bones from the pike and flake the fish into pieces. Place in the sauce and warm through. Serve garnished with lemon slices and parsley alongside boiled potatoes.
