Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Pike* 1 Egg; slightly beaten
Salt Salt and pepper
2 tb Butter Lemon juice
1 Onion; minced 2 sl Bacon; cut in strips for
2 tb Parsley; minced -larding
6 Mushrooms; chopped 1/2 c Butter;melted
6 Anchovies; chopped 1 Onion; sliced
1/3 c Breadcrumbs 2 tb Parsley; minced
10 sm Shrimp; cooked or White wine or fish stock
1 Cooked fillet of flounder, 3/4 c Sour cream
-sole, halibut or bass

* Or bass, flounder or any other fish that lends itself to stuffing
and baking.

Remove the center bone but do not cut in half or behead. Wash, pat
dry, sprinkle with salt and refrigerate 45 min. Preheat oven to 400.
To prepare stuffing, melt butter in skillet and when bubbling saute
onion, parsley and mushrooms 5 min. Mix in anchovies, breadcrumbs and
shrimp or cooked fish. Toss and mix in beaten egg. Rinse and dry
fish; sprinkle inside with salt, pepper and lemon juice. Lard fish
across back with bacon strips. Stuff the fish and truss with skewers
or sew shut.

Spread a little melted butter in a baking dish; add fish and top with
onion slices and parsley. Pour the rest of the butter over the fish
and vegetables. Bake 45 min basting frequently with wine or stock.
Add sour cream to the pan not on the fish for the last 10 min. When
fish is done remove trussing and serve on a heated platter garnished
with the vegetables and covered with the sauce.

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

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