Bosse's Pike

Ingredients for 6 servings:

• 1 pike, approx. 2.5 kg, ready to cook
• 1 lemon(s), juice only
• 30 g butter
• 4 tomatoes, diced
• 1 bunch parsley, chopped
• 1 onion(s), diced
• Mustard, sweet
• 5 tbsp curry ketchup
• 200 ml cream
• 100 ml milk
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Recipe from Sweden

Rinse the pike and pat dry, drizzle with lemon juice, and season with salt and pepper. Line a roasting pan diagonally with pieces of butter, scatter the diced onions and tomatoes, and sprinkle with chopped parsley. Place the pike belly-side down on the bed of vegetables, then brush with sweet mustard and curry ketchup. Cook in a preheated oven on the second rack from the bottom at 160–180°C for about 50 to 55 minutes. Mix the cream and milk together and drizzle over the fish occasionally during cooking, beginning after about 15 minutes when the fish begins to dry out. Arrange the fish on a warmed platter. Serve the sauce and vegetables in a separate gravy boat with boiled potatoes and salad.