Clean the pike, acidify with juice of one lemon, season with salt and pepper.
Cover a fat pan crosswise with pieces of butter, spread onion and tomato cubes evenly on it, as well as chopped parsley. Place the pike with the belly side on the vegetable bed. Then coat with sweet mustard and spiced ketchup. Cook in the oven until done.
Circuit:
160 -180 degrees , 2nd slide bar v. U.
160 -180 degrees , convection oven
50 to 55 min.
Mix whipped cream and milk, drizzle over the fish a few times. The first time after about 15 min, when the fish begins to dry. Put the fish on a large heated plate to the table. Pour the liquid with the vegetables into a sauce boat. Serve with boiled potatoes and a leaf salad.
Drizzle with canned milk as well.
A recipe from Sweden by Helga Rosalski, Hamburg
of Hamburgische Electricitätswerke Ag
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