Prepare the (preferably self-caught) pike ready for the kitchen (i.e. scale, gut, remove gills, leave the head in place). Salt inside and outside and cover and put in a cool place for a while.
Peel shallots and dice very finely. Salt, pepper and knead with the butter.
Place the pike in the oven`s juice pan and spread the shallot butter thickly on the back. Cook pike in the preheated oven on the second shelf from the bottom at 200 ° C - 225 ° C (gas level 3-4). Mix the cream and Riesling. After about 15 minutes, pour half of it over the back of the fish with a large spoon. After 5 minutes pour the juices and cream over the fish and continue to fry. Pour over or add the cream mixture at short intervals.
When the pike is almost done after 40-50 minutes, turn on the strongest top heat and slide the juice pan into the top bar. Bake for another 5 minutes.
Place the pike on a well-warmed plate. Whisk the sauce in the juice pan and add the rest of the cream or some more wine. Sprinkle with chopped parsley and season again if necessary.
Serve with mashed potatoes or butter noodles and lettuce. Serve with the rest of the chilled wine of the same variety.
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