Name: Baked Hungarian Pike with Wild Mushrooms
Yield: Serves Four to Six
Cuisine: Hungarian
Ingredients: 15 ml/1 tbsp finely chopped green (bell) pepper; 225 g/8 oz/3 cups wild mushrooms, roughly sliced; 15 ml/1 tbsp paprika; 25 ml/1½ tbsp flour; 250 ml/8 fl oz/1 cup sour cream; about 1.5 kg/3 lb whole pike, perch or any kosher firm-fleshed white fish; 115 g/4 oz/½ cup butter; 115 g/4 oz/½ cup finely sliced onion; salt and ground black pepper

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Pike is a large family of freshwater fish that run through the rivers of Europe. Its fresh flavour and firm texture when baked are perfectly complemented by creamy paprika sauce with wild mushrooms and peppers.

Ingredients

about 1.5 kg/3 lb whole pike, perch or any kosher firm-fleshed white fish
115

Method

Clean, skin and fillet the fish and put the bones and skin in a large pan. Cover with cold water and bring to the boil. Reduce the heat, season and simmer for 30 minutes.
Preheat the oven to