1 Pike (about 3.3 lbs)
1 dl White wine vinegar
2 dl cream
PROCEDURE Scrape, clean and wash the pike. Wipe within and outside with family (paper towel). Salt and pepper the fish. Cook it in an oiled/buttered long dish in the broiler at 200 degrees Celsius for around 40 minutes. Then, at that point put it on a hot plate. Cover it up with tin foil while you make the sauce.
Bring the white wine vinegar to a bubble in the long dish. Mix around with a whisk so every one of the great, scrumptious pieces on the base get scratched off.
Put the vinegar into a little pot and let the vinegar bubble without cover until a fourth of it remains. Add cream gradually and let the sauce keep on bubbling. Blend in the flavoring spices – in winter utilize dried or frozen, and in the late spring new, slashed. Some salt is additionally required in the sauce.
According to the first formula, French expert culinary specialist Alain Chapel covers the pike with sauce and embeds into the hot broiler at 275 degrees Celsius briefly, however many like to serve the sauce by itself.