Have fun preparing this mushroom dish!
Scale, gut and rinse the pike. Rub extensively all over with salt and pepper. Fill a detailed fitting fish crock with a bed of the well cleaned mushrooms. Place the pike on top. Pour the sherry and veal stock on the side, top the fish with half the butter in small flakes.
Put it in the hot stove and roast uncovered for 30 minutes. In between, baste the pike frequently so that it doesn’t dry out and ends up with a nice golden color. Remove the fish and arrange on a serving platter, surround with the well-drained mushrooms and keep warm. Pour the roast stock into a Reindl and quickly boil to half. Add the whipping cream and boil gently repeatedly. Remove from heat and add the remaining butter in small pieces, finally season with the cognac. Season to taste and baste the pike with this ivory sauce.
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