(Recipe #41, page 134)
Cut the pike into moderate-size pieces and place them in an earthenware baking pan. For every 3 pounds of fish take 2 bay leaves, a few slices of onion, salt, 2 ounces of butter, and ¼ quart of sour cream; pour over the fish and bake about 20 minutes in a hot oven, basting the fish repeatedly with the sauce and sprinkling it with crumbled zwieback or grated Parmesan cheese.
When serving, stir some bouillon into the sauce mixed with lemon juice or a bit of vinegar and pour it over the fish. Remove the bay leaves and sliced onions.
Translated by David Green.