Dec '24 • General discussion
Finnish food
Pikeperch delight

Pikeperch delightPhoto: Simply Scandinavian/Kimmo Saira
A pikeperch of about 1.5 kg, cleaned and scaled
300 ml heavy cream
1 spring onion
Dill
150 ml white wine
100 ml milk
100 ml fish stock
60 g butter
Salt
White pepper
Chop the onion, then fry in butter in a pan. Leave to cool on a plate, finely chop the dill and mix with the onion, adding a few drops of white wine.
Rinse the pikeperch in cold water; make two cuts lengthwise on the back of the fish, then place the pikeperch belly down in a baking dish, season with salt and pepper. Insert the onion-dill mixture into the two slits, moisten the fish with the remaining white wine and bake in the oven at 160°C for 20 minutes.
Put a saucepan on low heat and add the remaining butter, the thick cream, the fish stock and the milk. Remove your fish from the oven and pour the creamy stock you have obtained in the meantime over the pikeperch. Put your dish back in the oven for another 50 minutes, increasing the temperature to 170°C. Remoisten the fish with the stock every quarter of an hour. At the end, decorate with sprigs of dill and serve with a side of new potatoes.
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Finnish food
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