Baked Pike with White Wine Cream Sauce

Preheat the oven to 200-220°C (approximately 400-430°F). Rinse the pike, pat dry and season with salt and pepper. Butter a casserole dish. Dice the shallots and spinkle into the dish. Put the pike onto the shallots and add 2 tablespoons of butter in small pieces. Cook for 30-40 minutes, alternately basting with white wine and cream. Rinse the leeks and cut into rings. Heat 1 tablespoon of butter and saute the leeks. Remove the pike from the dish and pour the sauce through a sieve into a saucepan. Heat and add the lemon juice. Add the remaining butter in small pieces. Season to taste. Arrange everything together on plates to serve. Goes well with boiled potatoes.