Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Pike, pickerel or perch Breadcrumbs
Salt 2 tb Butter; melted
Butter 2 c Sour cream
1 Onion; sliced White wine or
5 sl Bacon; chopped Fish stock
2 tb Parmesan cheese; grated

Pre-heat oven to 400. The centre bone and head should be removed. The
fish may be baked whole or in two fillets. Wash and pat dry; sprinkle
with salt and let stand 45 min. Rinse and dry. Butter a shallow
baking dish and lay fish in it, skin side down. Sprinkle with onion,
bacon, cheese and breadcrumbs. Pour melted butter over fish and
finally one cup of the sour cream. Place baking dish on a cookie
sheet in the preheated oven and bake 45 min. Baste with pan juices
from time to time and add a little wine or stock if pan seems dry.

Add 1 more cup sour cream to pan [not on fish] for the last 15 min of
baking. Remove fish to a heated platter and serve with the sauce.

Variations: Add parsley, anchovy fillets or anchovy paste to the onion
bacon mixture.

From The German Cookbook by Mimi Sheraton and
Posted by Jim Weller
Submitted By JIM WELLER On 12-06-95

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