Lideka kopustinis

• 1.25-1.75 kg (2½-3½ lb) pike
• 1 onion
• 1

Poach the whole pike lightly for 5-6 minutes in a court-bouillon made by simmering chopped onion, dill and parsnip in water. Drain and cool, then fillet the pike. Cook the sauerkraut in the oven in a covered pan for 30 minutes (170°c, 325°f, gas mark 3) with 15 g (