Baden Pike

Scale the gutted pike, rinse, acidify with juice of one lemon and steep for 20 min. Rub inside and outside with salt and pepper.

Chop the capers, anchovy fillets, onion and parsley rabe in a universal chopper and stir with the sour whipped cream.

Pour the wine into a gratin dish. Place the pike in floating position in the mold (cup in the belly cavity so that the fish stands). Brush with the cream mixture and cook in the oven until done.

Sprinkle with cheese 15 min before end of cooking time.

Circuit:

160 to 180 degrees , 2nd rack v. U.

160 to 180 °C , convection oven

60 min.

Serve with parsley potatoes and a green leaf salad.

110 min.

of Hamburgische Electricitätswerke Ag

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