Creamy Pike

A simple fish dish found in “God Mat På en Halv Timme”
(Nice Food in Half an Hour) published by Allt Om Mat in 1974

Creamy Pike

For this dish the golden rule is: The simpler the better. But then for a Swede the combination of pike, cream and tomato puree is unusually obvious.

This is needed for 4 servings
6 – 7 hg [1,3 – 1,5 lb] fresh pike fillets
1 1/2 teaspoon salt
For the sauce
2 dl [0,4 pt] cream
4 tablespoons tomato paste
1/2 teaspoon salt
1/8 teaspoon white pepper

How to cook this

[1] Set the oven to 225° C / 435° F.

[2] Sprinkle the pike fillets with salt and put them in a buttered oven dish.

[3] Mix the ingredients for the sauce and pour it over the fish.

[4] Place the dish in the oven for about 15 minutes, pour the sauce over the fish a couple of times during the cooking.

[5] Serve the creamy pike with boiled finely chopped potatoes sprinkled with chopped parsley or dill.