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🍽️ Pomeranian Pickerel

210 kcal · 30 min · 4 servings

Ingredients

• 1 kg pike ready for cooking
• soup vegetables
• 1 onion, bay leaf and anchovy fillet each
• 2 tbsp capers
• some lemon juice
• salt, pepper from the mill
• 1 pinch nutmeg
• 1 pinch sugar
• lemons (and parsley for garnishing)

Instructions

1. 1. Rinse the pike under running water.
2. 2. Clean the soup vegetables, wash them and cut them into small pieces.
3. 3. Peel the onion and cut it into quarters.
4. 4. Place the fish together with the vegetables, onions and bay leaf in a pot.
5. 5. Add 500 milliliters of water.
6. 6. Bring everything to a boil.
7. 7. Let the pike simmer gently for 20 to 25 minutes.
8. 8. Remove the pike from the broth.
9. 9. Reduce the broth to 250 milliliters over high heat.
10. 10. Strain it.
11. 11. Heat the butter.
12. 12. Add the flour and sauté it briefly.
13. 13. Pour in the broth while stirring.
14. 14. Bring the sauce to a brief boil.
15. 15. Stir in the sour cream.
16. 16. Let the sauce simmer gently for 2 to 3 minutes.
17. 17. Rinse the anchovy fillets.
18. 18. Chop them very finely.
19. 19. Add them along with the capers to the sauce.
20. 20. Season to taste with lemon juice, salt, pepper, nutmeg and sugar.
21. 21. Remove the skin and bones from the pike.
22. 22. Flake the fish fillet into small pieces.
23. 23. Add the fish to the sauce.
24. 24. Warm it through.
25. 25. Garnish the dish with lemon slices and parsley.
26. 26. Serve with boiled potatoes.

Nutrition per serving

• kcal: 210
• Protein: 30 g · Fett/Fat: 8 g · Carbs: 6 g