janradder

Well, not really pike -- I use walleye, instead (you can use most freshwater white fish). This recipe comes from a book my mother got me several years back called The Best of Polish Cooking. Before you poach the fish, you need to make court bouillon first, which is fairly simple to make.

Court Bouillon:

1 quart water
2 cups white wine
1 heaping t of salt
1 onion, peeled and coarsely chopped
2 carrots, peeled and coarsely chopped
3 bay leaves
1 lemon, sliced (with peel still on)
a handful of whole cloves

Combine the ingredients, bring to a boil, and simmer for 1 hour. When done, strain out everything so that all you're left with is the broth.

Now, on to poaching the fish. You'll need:

2 lbs. fish
court bouillon
1/2 cup butter
4 T lemon juice
1 T flour
1 cup sour cream
salt and pepper to taste
fresh chopped dill

After rinsing the fish, place it on the bottom of a deep pot and cover it with the court bouillon (which should still be hot). Bring to a boil and then immediately remove from the heat, while the fish is only partially done. Remove the fish carefully and place it in a baking dish. Dot it with the butter and sprinkle it with lemon juice. Next, mix the flour and sour cream and spread it over the fish. Bake at 300˚F for 20 minutes (basting with the sauce if necessary). Just before serving, scatter the chopped dill on top.