Baked Pike With Anchovy And Capers Sauce

Ingredients

• 1 whole pike, scaled and washed
• Vinegar
• Salt
• Pepper
• Sweet herbs
• Cloves
• 1 bay leaf
• Butter
• White wine
• 1 lemon, sliced
• Verjuice
• Nutmeg
• 1 anchovy, washed and boned
• Capers
• Water
• Butter
• Flour

Method

1. 1 Place the pike in a pan with vinegar and salt; let it sit for 1 hour. Remove and season with pepper, salt, sweet herbs, cloves, a bay leaf, and a piece of butter.
2. 2 Wrap the fish in a napkin and place it in a stewpan with white wine, sliced lemon, verjuice, nutmeg, cloves, and a bay leaf. Bring the liquid to a fast boil and cook the pike until done.
3. 3 Transfer the fish to a warm dish. Strain the cooking liquid into a saucepan.
4. 4 Add the anchovy, capers, a little water, and a piece of butter rolled in flour to the saucepan. Simmer until the sauce thickens, then pour over the fish.