A wonderful recipe for all strawberry lovers!
Peel the onions, cut one in half, dice the other very finely. Cut the lemon in half, squeeze the juice from one half. Bring 2 1/2 liters of water to a boil with the salt, bay leaf, onion skins, juniper and vinegar, add the lemon half that has not been squeezed. Let the broth simmer at low temperature for half an hour. In the meantime, cook the onion cubes in butter at low temperature until soft. Pour in the wine and let it evaporate completely at a higher temperature. Extinguish with the caper liquid and evaporate as well. Add the sour cream and half of the whipped cream, cook uncovered for 10 minutes at low heat.
Remove one eighth of a liter of gravy and stir into the sauce with the remaining whipped cream. Cook the sauce open for 5-7 min until creamy. Next, season with juice of one lemon, salt and pepper and fold in the capers. While the sauce is boiling down, place the pike fillet in the broth form. Remove the pan from the stove and let the fish simmer for 7 minutes with the lid closed. Drain the fish, cut it into bite-sized pieces and remove the bones. Arrange the pieces of pike on warm plates, cover with the sauce and dress with parsley leaves and lemon slices. Serve with boiled potatoes.
Notes (***) : The Great Fish Cookbook,