1 lb pike-perch fillet, 1/2 head of red onion, 2 bay leaves, 1 teaspoon salt
for the mushroom sauce:
1/2 head of red onion, 3 tablespoons oil, 1 tablespoon sweet paprika, 14 oz mushroom, 1 heaping teaspoon salt, 1 clove of garlic, 1/2 teaspoon ground caraway seeds, 3/4 cup sour cream, 1 heaping tablespoon flour, 1/2 teaspoon ground cherry pepper
Cut the fish into four even slices. Bring approximately 1 quart of water to a boil, place in the onion and the bay leaves. Add some salt. Slowly place in the fish slices, cook for 6-8 minutes, letting the water only to simmer, not boil, then use a skimmer to place them on a plate. While the fish cooks, start the mushroom sauce. Chop the onion, sauté on hot oil, sift on the paprika. Cover with about 1 pint of water, bring to a boil. Peel the mushrooms, cut into thin slices and put them in the water. Add salt, crushed garlic and the caraway seeds. Cook until done for about 6-8 minutes. Mix the flour into the sour cream, add to the sauce to thicken it. Finish it with the hot cherry pepper. Serve the fish with the mushroom sauce on the side and with noodles (see Dumplings with Egg).
Preparation time: 35 minutes
One serving: 1468 kJ/351 kcal