Fried Pike

For the fried pike, first scale the pike, gut it, rinse it, pat it dry and lard the back of the fish with strips of smoked bacon. Then season with pepper and salt.

Place in a roasting pan, pour hot fat over it and roast in a heated oven for about 20 minutes.

Take out the fish, mix the pan juices with whipped cream and a little soup. Bind with flour butter. Strain the sauce.

Score the tomatoes crosswise, season with salt and pepper, put a flake of butter on each and sauté for a few minutes in the oven while it is still hot. Serve the sauce and tomatoes with the fried pike.

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