Pike in Pike

Look forward to this fine asparagus recipe:

Have your fishmonger gut and clean the pike. The fishmonger will do the same for removing the backbones of both fish.

In a meat grinder or food processor, grind the separated meat through a medium-fine disk and place in a large baking dish. Add the minced meat, the soaked, well squeezed bread, the finely chopped onion, an egg. Season with black pepper, salt to taste. All the ingredients are thoroughly mixed together.

Drizzle the pike inside and out with the juice of a whole lemon. After ten min, start filling the pike with the farce. Especially at the head and tail end, there should be no cavities.

Carefully wrap the pike with spagat. The twine should close the cut on the belly so that the farce does not swell out during cooking.

In an oblong pike or asparagus pot, add the cleaned and chopped vegetables, juniper berries and bay leaves with cold water. Bring the lightly salted water to a boil on two stove tops. The heat must be throttled on the spot when the water begins to make. The fish should only bubble slightly. Cooking time: approx. 45 min.

Carefully remove the finished pike from the cooking pot and place it on a warmed plate, covered with aluminum foil, in the preheated oven. The fish broth is

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