(Recipe #39, page 134)
A fairly large pike works best in the recipe. Clean it, remove the backbone, cut the fish into 2-inch slices, and sprinkle with the required salt.
Then for each 5 pounds of fish melt 3 ounces of butter in a casserole, add a handful of finely chopped onions, stew the fish until done, and remove the pieces. Then stir 1 tablespoon of fine flour in the butter until it begins to brown, add ¾ of a quart of thick sour cream, stirring constantly, and pour the sauce into a deep bowl. Bone the pieces of fish as thoroughly as possible, turn them in grated parmesan cheese, fill the bowl with layers of the fish, sprinkle an additional handful of parmesan cheese of the top, and bake in the oven until golden brown.
Translated by David Green.