Pike In Cream Sauce - cooking recipe

Ingredients

125 ml dry white wine
1 None bouquet garni
1 None bay leaf
4 None juniper berries
1 kg small potatoes, washed well
3 tbsp butter
1 bunch dill, chopped + some for garnish
1 None whole pike
2 None onions, finely chopped
200 g cream
250 g sour cream
1 tsp lemon juice
1/4 tsp nutmeg
50 g capers, drained
None None lemon slices, for garnish

Preparation

In a large pot, heat 8 cups water, wine, bouquet garni, bay leaf and juniper berries. Season with salt and pepper and simmer for 20 minutes over a low heat.
In a separate pan, cook the potatoes in boiling salted water for 20 minutes. When cooked, drain, peel and melt in 2 tbsp butter and chopped dill.
Place the pike in the stock pot and cook over a low heat for 20 minutes.
Heat 1 tbsp butter in a pan and saute the onion until soft. Stir in the cream, sour cream, lemon juice and nutmeg. Season with salt and pepper and add the the capers. Serve the fish with potatoes, cream sauce and a garnish of lemon and dill.