Pike in herbed cream sauce [hecht in rahm, hecht mosel]

2 servings

Ingredients

Quantity Ingredient
2 pounds Pike, pickerel or perch; cut into fillets
2 tablespoons Butter
1 Onion; minced
1 tablespoon Parsley; minced
1 Bay leaf
½ cup White wine or fish stock
2 tablespoons Butter
3 tablespoons Flour
1½ cup Sweet cream
Salt
1 pinch Mace
6 Anchovy fillets; chopped or
2 teaspoons Anchovy paste
1 tablespoon Lemon peel; grated
1 Egg yolk; beaten with
2 tablespoons White wine or cream

Directions

Sprinkle fish with salt; let stand 30 min, rinse and dry. Heat butter in a shallow casserole or a deep skillet with a cover. When butter is bubbling, add onion and parsley and saute 3 min. lay fish on top of vegetables, add bay leaf and enough wine or stock to just cover the bottom of the pan. Cover and simmer 10 to 15 min. Baste twice while cooking and add liquid as needed.

Preheat oven to 475. Melt butter and stir in flour. Cook, stirring, about 4 min til flour starts to color. Add cream and whisk til smooth and thickened. Add pan juices from fish, salt and mace. Remove fish with a spatula to a buttered baking dish. Top fillets with anchovies and lemon peel. Pour ⅔ sauce over fish. Place baking dish in a larger pan full of hot water and cover the pans with foil so the fish can steam. Bake this way 10 min. Add egg yolk beaten with cream or wine to the remaining sauce, which should be hot but not boiling. Add the yolk slowly while stirring. Heat to thicken but do not boil. Pour this sauce over the fish and its original sauce.

Variation: Moselle Pike - Simmer the fish as above; cover with a cheese sauce made of pan juices, cream and Parmesan. Do not use an egg yolk; sprinkle dish with extra grated cheese and broil until sauce is bubbling and browned.

From The German Cookbook by Mimi Sheraton.

Posted by Jim Weller.

Submitted By JIM WELLER On 12-06-95

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