Title: Badischer Pike [Baked in Sour Cream]
Categories: German Fish Blank
Yield: 2 Servings

2	lb	Pike, pickeral or perch
		Salt
		Butter
1		Onion; sliced
5	sl	Bacon; chopped
2	tb	Parmesan cheese; grated
		Breadcrumbs
2	tb	Butter; melted
2	c	Sour cream
		White wine or
		Fish stock

Pre-heat oven to 400. The centre bone and head should be removed. The fish may be baked whole or in two fillets. Wash and pat dry; sprinkle with salt and let stand 45 min. Rince and dry. Butter a shallow baking dish and lay fish in it, skin side down. Sprinkle with onion, bacon, cheese and breadcrumbs. Pour melted butter over fish and finally one cup of the sour cream. Place baking dish on a cookie sheet in the preheated oven and bake 45 min. Baste with pan juices from time to time and add a little wine or stock if pan seems dry.

Add 1 more cup sour cream to pan [not on fish] for the last 15 min of baking. Remove fish to a heated platter and serve with the sauce.

Variations: Add parsley, anchovy fillets or anchovy paste to the onion bacon mixture.

From The German Cookbook by Mimi Sheraton and Posted by Jim Weller

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