Pike with sour sauce
easy
60 mins
60 mins
Ingredients
- 1 collar Soup Greens
- 1/8 l dry white wine
- 1 Bay leaf
- 7-10 Tbsp Salt
- 4 Juniper berries
- 1 kg Potatoes
- 1 (approx. 1 kg) Pike
- 2 Onions
- 3 TABLESPOONS Butter
- 200 g Whipped cream
- 250 g Schmand
- 1 pinch Sugar
- 7-10 Tbsp Lemon juice
- 7-10 Tbsp grated nutmeg
- 50 g Capers
- 1 collar Dill
- 7-10 Tbsp Lemon slices
Directions
- 1
Clean, wash and finely dice the soup greens. Put 1 1/2 litre of water, wine, soup greens, bay leaf, salt and juniper in a fish pot and boil for 20 minutes over a mild heat. Wash potatoes thoroughly and boil for 20 minutes.
- 2
Wash the pike and place it on the fish insert. Leave to stand at very low heat for 20 minutes. Peel and finely chop the onion. Heat a tablespoon of butter and fry the onion cubes in it until transparent.
- 3
Add cream and let it boil down a little. Stir in sour cream and season to taste with salt, sugar, lemon juice and nutmeg. Drain capers and add. Drain, rinse and peel the potatoes.
- 4
Wash the dill and chop finely, except for something to garnish. Melt the rest of the butter and toss the potatoes and chopped dill in it. Arrange on a plate with the pike. Garnish with lemon and dill.
- 5
Extra sauce is fine.
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