Pike with Creamy Caper Sauce

Pike with Creamy Caper Sauce
50 min.


for 4 servings
1 kilogram Pike
Soup vegetables (carrot, leek, parsnip)
1 each onion, bay leaf and Anchovy fillet
2 tablespoons Caper
Lemon juice
Salt and freshly ground pepper
1 pinch Nutmeg
1 pinch Sugar
Lemons (and parsley for garnish)
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Preparation steps

Step 1/3

For the fish: Rinse the fish. Rinse the soup vegetables and chop. Peel the onion and cut into quarters. Place the fish, soup vegetables, onion and bay leaf in a soup pot, add 500 ml (approximately 2 cups) water, bring to a boil and simmer for 20-25 minutes, until the fish is just cooked through.

Step 2/3

For the sauce: Remove the fish from the cooking water. Bring back to a boil and cook down to 250 ml (approximately 1 cup) over high heat then strain. Melt the butter, add the flour and stir until light golden brown and nutty. Gradually pour in the boiling water, stirring. Bring back to a boil, stir in the sour cream and simmer for 2-3 minutes. Rinse the anchovy fillets and chop very finely. Mix into the sauce along with the capers. Season with lemon juice, salt and pepper. Stir in the nutmeg and sugar.

Step 3/3

Remove the skin from the pike and debone. Cut into fillets and gently warm in the sauce. Garnish with lemon and parsley and serve with boiled potatoes, if desired.