Pike Petersburg style

Ingredients for 4 servings:

• 1 kg pike
• 3 onions
• 250 ml cream (sweet or sour)
• 50 g butter
• 4 tbsp horseradish
• wine, white
• Salt and pepper, white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

In a fine horseradish sauce

Cut the ready-to-cook pike into about 4 pieces and boil in salted water until half-cooked. Drain, pat dry, and place in a greased ovenproof dish. Slice the onions into rings (don’t worry, there will always be “too few” onions when eating…) and sauté gently in the butter. Add the cup of cream and a dash of white wine, season generously with horseradish, spoonful by spoonful (about 4-6 tablespoons), season with white pepper and salt to taste, and let everything simmer for about 30 minutes at about 170 degrees Celsius. The original recipe uses sour cream and no wine; instead, only the horseradish is sautéed with the onions, and the sour cream is added to the casserole dish at the end. It also tastes delicious with whipped cream and wine. In addition, you can dose the horseradish better if you can season it throughout the sauce.