Summary

Ingredients

• 1 pike, approx. 2.5 kg, ready to cook
• 1 lemon (s), just the juice
• 30 g butter
• 4 tomato (s), diced
• 1 bunch parsley, chopped
• 1 onion (s), diced
• Mustard, sweeter
• 5 tablespoon curry ketchup
• 200 ml cream
• 100 ml milk
• salt
• pepper

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Instructions

1. Rinse and pat dry the pike, drizzle with lemon juice, season with salt and pepper.
2. Line a drip pan diagonally with pieces of butter, spread onion and tomato cubes as well as chopped parsley.
3. Place the pike with the belly side on the bed of vegetables, then brush with sweet mustard and curry ketchup, cook in the preheated oven on the 2nd rack from the bottom at 160 - 180 ° C for about 50 to 55 minutes.
4. Mix the cream and milk, sprinkle the fish with it every now and then while it is cooking, for the first time after about 15 minutes, when the fish begins to dry out.
5. Arrange the fish on a preheated platter. Serve the sauce with the vegetables in a sauce boat and serve with boiled potatoes and salad.