Ingredients
3 1/4 lb. pike
10 oz. chanterelle mushrooms
1 1/2 gill sour cream
1 1/2 gill white wine
1 onion
2 oz. lard
2 oz. butter
1/2 oz. flour
Red paprika
Salt
Pepper
How to make Pike With Chanterelle Mushrooms Au Gratin
Cut the prepared fish, cleaned of bones and fins, into five bigger or ten smaller pieces, salt and put into a small saucepan.
Put the bones in as well, cover, and cook.
Halve the cleaned chanterelle mushrooms and then slice.
Put lard in a pan, heat and add chopped onion.
When it is fried, add the mushrooms, fry well, stirring frequently, add red paprika, mix in, and put aside.
Then season with salt and ground pepper.
Mix the butter and the flour.
Strain the fish stock, then bring to boil and add the flour and butter.
When the thick sauce has boiled for a few mins., add the chanterelle mushrooms, and half of the sour cream and cook slowly for another 10 mins.
Grease a fireproof dish with lard.
First put in a spoonful of sauce, then put in the slices of fish, cover with the rest of the sauce, sprinkle with the remaining sour cream and put into the oven to cook a quarter of an hour before serving.
Put the bones in as well, cover, and cook.
Halve the cleaned chanterelle mushrooms and then slice.
Put lard in a pan, heat and add chopped onion.
When it is fried, add the mushrooms, fry well, stirring frequently, add red paprika, mix in, and put aside.
Then season with salt and ground pepper.
Mix the butter and the flour.
Strain the fish stock, then bring to boil and add the flour and butter.
When the thick sauce has boiled for a few mins., add the chanterelle mushrooms, and half of the sour cream and cook slowly for another 10 mins.
Grease a fireproof dish with lard.
First put in a spoonful of sauce, then put in the slices of fish, cover with the rest of the sauce, sprinkle with the remaining sour cream and put into the oven to cook a quarter of an hour before serving.
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