Remove the peel from the onions, halve one half, dice the other. Cut the lemon in half, squeeze the juice from one half. Boil the water with the bay leaf, salt, onion skins, juniper and vinegar, add the unpressed lemon half. Stew the gravy at low temperature for half an hour.
While the sauce is boiling down, add the pike fillet to the broth. Remove the pan from the stove and let the fish simmer for 7 minutes with the lid closed.
Drain the fish, cut it into pieces and remove the bones.
Arrange the pieces of pike on hot plates, cover with the sauce and dress with parsley and lemon slices.
Werner O. Feisst. Cooking like in Meersburg (Part 2)