1 Pike (about 3.3 lbs)
1 dl White wine vinegar
2 dl cream
Scrape, clean and rinse the pike. Wipe the inside and outside with household paper (paper towel). Salt and pepper the fish. Cook it in a oiled/buttered long pan in the oven at 200 degrees Celsius for about 40 minutes. Then put it on a hot plate. Cover it up with tin foil while you make the sauce.
Bring the white wine vinegar to a boil in the long pan. Stir around with a whisk so that all the good, tasty pieces on the bottom get scraped off.
Put the vinegar into a small pot and let the vinegar boil without lid until a quarter of it remains. Add cream little by little and let the sauce continue to boil. Mix in the seasoning herbs – in winter use dried or frozen, and in the summer fresh, chopped. Some salt is also needed in the sauce.
According to the original recipe, French master chef Alain Chapel covers the pike with sauce and inserts into the hot oven at 275 degrees Celsius for a moment, but many prefer to serve the sauce by itself.