When nettles sprouts in the spring, one should rush out and pick them as wise people have always done. It is not necessary to make soup on them. Here they are treated instead as the delicate early vegetables they are.
600-700 g [1,3-1,6 lb] pike or other firm fish fillets
fine breadcrumbs for breading
flour for breading
1/2-1 liter [1-2 pt] nettles
2 teaspoons salt
3 1/2 tablespoons butter / margarine
75 g [2,6 oz] butter / margarine
1 bunch chives
 Clean and rinse the nettles well in several waters. Boil 2 liters / 4 pint of water with 2 teaspoons salt and cook the nettles for 12 minutes. Let them drain in colander and squeeze out as much liquid as possible. Chop them roughly, they should not be mashed.
 Finely chop the chives and squeeze the juices out of the lemon. Mix it well with butter, in a food processor if you got one. Grease a heat proof mould. Preheat the oven to 225° C / 435° F.
 Lightly whisk the egg. Salt and pepper the fish. Turn it first in the flour, then the egg and finally in breadcrumbs. Place the fish in mould and put it in the oven.
 Melt about 1 1/2 tablespoons butter and drizzle on the fish after a few minutes. After a total of 12 to 13 minutes, the fish is done.
 While the fish is in the oven, let 2 tablespoons butter melt in a pan on fairly high heat. Turn the nettles in the butter, add 1/2 teaspoon salt and freshly ground white pepper.
 Server the pike with nettles, chive butter, some lemon wedges and boiled potatoes.