This vintage recipe from a 1953 cookbook has been slightly adapted for modern kitchens. Though I haven’t tried it yet, it promises to bring a taste of tradition to your table.
Ingredients:
- 1 pikeperch (size unspecified)
- 6 tbsp lard (or butter)
- ½ cup sour cream
- ½ cup white wine
- 1 lb potatoes, thinly sliced
- Salt
For the stuffing:
- 3½ oz onion (about 1 small onion), finely chopped
- Fish roe (optional, if available)
- Parsley, finely chopped
- 1 bread roll (preferably day-old), soaked and squeezed
- 2 eggs
- 2 tbsp sour cream
- Salt and pepper to taste
Instructions:
- Prepare the Fish: Clean the fish thoroughly, rinse, and salt the inside and outside.
- Make the Stuffing:
- Heat 2 tbsp lard in a pan and sauté the onion until golden.
- Add the fish roe (if using) and cook briefly.
- Mix in the bread roll, parsley, eggs, sour cream, salt, and pepper. Stir until combined.
- Stuff the Fish: Fill the cavity of the fish with the prepared stuffing and secure with toothpicks or twine if needed.
- Prepare the Pan:
- Preheat oven to 375°F (190°C).
- In a baking dish, melt the remaining lard and layer the bottom with the thinly sliced, salted potatoes.
- Bake: Place the stuffed fish on top of the potatoes, coat it generously with sour cream, and add a little water to the dish. Bake, basting occasionally with more sour cream.
- Add Wine: When the fish is nearly cooked (after about 30–40 minutes), pour in the white wine. Let it simmer in the oven for another 10 minutes until fully done.
- Serve: Carefully transfer the fish to a serving platter and spoon the creamy potato mixture around it.
