- 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)
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.
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.
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.