A pike in the mud


  • 700 g pike bones
  • 220 g carrot
  • 130 g onion
  • 30 g dill
  • 2 corns of allspice
  • 0.5 l caraway seeds
Prepare a classical stock from the bones of the pike. After it is strained, put it back on the stove and reduce by one third. Refrigerate the stock. It will be jelled in 24 hours.


  • 45 g black bread
  • 15 g hazelnuts
  • Salt
  • Pepper
Dry the bread. Roast the hazelnuts, peel and grind with dry bread. Season the “mud” with salt and pepper.

Fried pike

  • 100 g pike fillet
  • Salt
  • Pepper
Season the fillet with salt and a small amount of pepper. Fry the fish in a hot frying pan, starting from the skin side. Press the fillet gently down to make sure that the skin is evenly cooked. Place the hot fillet on the jelly.