Walnut Pike

Diós Csuka


  • 2½ to 3 pounds pike
  • Salt
  • 1 medium-sized onion, sliced
  • 2 carrots, peeled and sliced
  • 1 parsnip, peeled and sliced
  • 1 small knob celery, peeled and sliced
  • ¾ cup sour cream
  • 2 tablespoons flour
  • 1 teaspoon sugar
  • Pinch of white pepper
  • ½ cup ground walnuts


  1. Cut fish across into 3-inch sections. Salt it and put in refrigerator.
  2. Cook the sliced vegetables in 3 cups water till done; remove with slotted spoon.
  3. Place fish in 2 cups of the vegetable broth and cook it over low heat for about 20 minutes. Remove fish and reserve the broth.
  4. Mix sour cream with flour. At the end of the cooking period whip the mixture into the reserved broth to make a sauce.
  5. Adjust flavor with sugar, pepper and salt to taste. Add ground walnuts. Simmer over low heat for 2 minutes.
  6. Place fish slices on a serving platter. Put sliced vegetables on top and pour sauce over it.