Seafood: German Baked Mushroom-Stuffed Pike

This is an interesting way of preparing pike that you may enjoy at your home in Germany.

 

 

One whole pike ( 4 to 5 pounds) was cleaned and washed.

Salt.

Half cup minced green onions, with tops.

3 tablespoons butter or margarine.

1 pound fresh mushrooms, cleaned and sliced.

2 tablespoons fresh lemon juice.

Pepper, and nutmeg to taste.

2 cups stale white bread cubes.

3 tablespoons chopped fresh dill or parsley.

1 cup of dry white wine.

1 cup sour cream at room temperature.

 

Sprinkle the pike inside and out with salt. Saute the onions in the butter in a skillet until tender. Add the mushrooms and lemon juice and saute for 4 minutes. Season with salt, pepper, and nutmeg. Stir in the bread cubes and dill and remove from the heat. Spoon into the cavity of the fish. Close with small skewers and place in a buttered shallow baking dish.

Pour the wine over the fish. Bake in a preheated moderate oven for about 40 minutes, or until the flesh is fork-tender. Remove to a warm platter and keep warm. Scrape the drippings, and add sour cream to them. Leave on the stove long enough to heat through. Spoon over the fish and serve.