The pike is cleaned as usual, cut into 4 slices, drizzled with a little juice of a lemon and lightly salted after about 10 min. Clean the leek and cut it into 3 to 4 cm long pieces. The peeled potatoes are cut into narrow slices. Grease an ovenproof dish (e.g. Jena glass), which has been preheated, with butter. Put alternately a layer of potato slices, a layer of leek slices, then the pike pieces and again potato slices and leek pieces. On the top, add the sliced tomatoes. Sprinkle each layer with the listed spices. Finally, add butter flakes and clear soup (or water). Put the lid on and cook the dish in a preheated oven at 200 degrees for about half an hour. Then remove the lid from the dish, pour the whipped cream evenly over the dish and bake everything together without the lid for another 5 minutes. Sprinkle with parsley and take out of the mold to the table.
Tip: Always use aromatic spices to refine your dishes!