Pike with Parmesan and Onions

Ingredients

• 2500 gPike
• 100 gButter
• 150 gOnion
• 750 mlCream
• 1 tbspFlour
• 150 gParmesan
• 12 gSalt

Instructions

1. 1

   Prepare the fish

   • Clean the pike, remove the main bone and cut into 3-finger (approx. 3–4 cm) thick slices.
   • Sprinkle the pieces with salt and let rest for 5–10 minutes.
2. 2

   Sauté onions

   • Melt the butter in an ovenproof casserole, add the finely chopped onions and sweat them until soft and translucent.
   • Place the fish slices in the pan and steam them briefly in the butter/onion steam (about 4–6 minutes). Remove and set aside.
3. 3

   Make the sauce

   • Mix the sautéed onions with the heavy cream in the casserole.
   • Stir the flour with a little cold water to a smooth paste and add to the cream-onion mixture, bring briefly to a simmer until slightly thickened, season with salt.
   • Place the sauce into a deep, ovenproof porcelain dish.
4. 4

   Layer fish and bake

   • Remove any remaining bones from the fish pieces and roll them in grated Parmesan.
   • Layer the fish in the prepared dish, sprinkling Parmesan between layers and on top.
   • Bake in a preheated oven at 200 °C (390 °F) for 15–20 minutes until the cheese is golden and the fish is cooked through.
5. 5

   Serve

   • Serve hot with boiled potatoes, rice or a green salad.
   • Optionally sprinkle with chopped parsley.