Ingredients:

• approx. 1.5 kg of pike
• 2 bay leaves
• 2 onions
• 8 corns of all spices
• 1 federation bouquet garni
• Salt
• 1/8 litres of cream
• 1/8 litres of buttermilk
• 2 soup spoons of flour
• 1/4 litres of a light beer
• 50 g of butter
• fresh parsley and dill

The root work choppings and touch down with the onion slices and the spices in 2 litres of water. Having boiled about 10 minutes.

Sharing in portion piece, giving into the liquid and cooking over a little flame meanwhile the prepared pike. Spreewald sauce: Removing half a litre of liquid, whisking buttermilk and cream into this and add a roux.

Adding now the beer, letting everything bring briefly to the boil. Stirring in then butter and seasoning with salt. Giving, pouring over and covering with minced parsley and dill the pike pieces with sauce on a preheated plate.

For gourmets of the fish kitchen the most delicious dish.