An easy-to-make dish, Gebratener Pike (gay-braht’-ehn-er), pike baked with sour cream and vegetables, makes an excellent light luncheon or supper dish. Serve with boiled potatoes and French beans and, to drink, a well-chilled white Moselle wine. medium-sized onion, finely chopped large carrots, scraped and quartered
1 small turnip, peeled and quartered
1 ½ teaspoons salt
1 tablespoon chopped fresh parsley
3 garlic cloves, crushed
2 teaspoon black pepper
2 oz. plus
1 teaspoon butter
2 lb. pike, cleaned and cut into serving pieces
8 fl. oz. fish stock
4 fl. oz. sour cream
2 eggs, lightly beaten
4 oz. Gruyere cheese, grated
Put the onion, carrots and turnip into a medium-sized saucepan. Pour over enough water just to cover and add
1 teaspoon of the salt. Place the pan over moderately high heat and bring the water to the boil. Reduce the heat to moderate and cook the vegetables for
15 minutes, or until the carrots and turnip are tender. Remove the pan from the heat and drain the vegetables in a colander.
Place the vegetables in a large mixing bowl and mash them together with a fork or potato masher. Add the parsley, garlic and pepper to the mixture and stir until it is well blended. Set aside.
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C). Lightly grease a large, shallow baking dish with the tea-spoon of butter. Set aside.
Lightly rub the fish pieces with the remaining salt and set them aside.
Spread the mashed vegetable mixture over the bottom of the baking dish and carefully arrange the fish pieces on top. Cut the remaining butter into small pieces and dot them over the fish. Pour the fish stock around the fish. Cover the baking dish and place it in the oven. Bake for 15 minutes.
Meanwhile, in a medium-sized mixing bowl, beat the sour cream and eggs together with a wire whisk or rotary beater until the mixture is thick and frothy. Set aside.
Remove the baking dish from the oven and spoon the sour cream mixture over the fish. Sprinkle the cheese generously over the top and return the dish to the oven. Bake the fish for a further 25 minutes, or until the pike is very tender but still firm.
Remove the dish from the oven and serve at once, in the dish.