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🍽️ Baden-style Pike with Cream Sauce

756 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg Pikeperch kitchen-ready (1 Pikeperch)
• 1 Lemon (juice)
• 1 Onion
• 1 tbsp Capers
• 1 Anchovy fillet
• 175 g Sour cream
• 75 g Grated cheese (e.g. Gouda, Emmental)
• Salt
• Pepper (from the mill)
• Oil (for the baking tray)
• 2 Shallots
• 2 tbsp Butter
• 1 tbsp Flour
• 150 ml Fish stock
• 150 ml Whipping cream
• Lemon juice
• 1 bunch Parsley
• Nutmeg (freshly grated)

Instructions

1. 1. Rinse the pike under running water.
2. 2. Pat the fish completely dry with a kitchen towel.
3. 3. Drizzle the pike with lemon juice.
4. 4. Let the fish rest for about 15 minutes.
5. 5. Season the pike inside and out with salt and pepper.
6. 6. Place the fish on a greased baking tray with a rim.
7. 7. Pour some wine over the fish.
8. 8. Peel the onion and chop it finely.
9. 9. Add the capers and the anchovy fillets.
10. 10. Chop everything together very finely.
11. 11. Stir the chopped mixture into the sour cream.
12. 12. Brush the fish with about three-quarters of the cream mixture.
13. 13. Preheat the oven to 175 degrees Celsius fan-assisted.
14. 14. Bake the fish for 50 to 60 minutes.
15. 15. Add the remaining cream to the fish about 20 minutes before the end of the cooking time.
16. 16. Sprinkle cheese over the fish.
17. 17. Add more wine if necessary.
18. 18. Peel the shallots and chop them finely.
19. 19. Sweat the shallots in hot butter.
20. 20. Dust the shallots with flour.
21. 21. Deglaze the mixture with white wine.
22. 22. Let the sauce come to a brief boil.
23. 23. Add fish stock and cream.
24. 24. Let the sauce thicken slightly while stirring occasionally.
25. 25. Add chopped parsley.
26. 26. Season the sauce with salt, nutmeg, pepper, and lemon juice.
27. 27. Arrange the fish on a platter.
28. 28. Serve the parsley sauce separately.

Nutrition per serving

• kcal: 756
• Protein: 80 g · Fett/Fat: 45 g · Carbs: 8 g