Pike in Green Sauce - Hiecht mat Kraďderzooss

Ingredients

 * 1 pike (1-1˝ kilos)
 * 1 bay leaf, and some peppercorns
 * 1 carrot
 * 1 onion
 * some celery
 * riesling

Sauce

 * 50 g butter
 * 1 handful sorrel and chervil
 * a bunch of parsley and some chives, pepper and salt
 * ½ litre sweet cream

Directions

 * 1) Boil the vegetables and spices for 45 minutes to produce a stock to which a glass of riesling should be added.
 * 2) While this is being done, clean and descale the fish.
 * 3) Put the stock in the fish kettle, and place the fish on the riddle therein.
 * 4) Bring to the boil and continue to cook, with the lid on, for about an hour.
 * 5) During this time butter a casserole and lightly cook the sorrel and chervil on a low heat.
 * 6) Pour in half a cup of stock, add the cream and boil for a short time.
 * 7) Add salt and pepper to taste.
 * 8) Lay the poached fish on a pre-heated plate.
 * 9) Mix the freshly chopped parsley and chives into the sauce, and immediately pour it over the fish.
 * 10) Serve with boiled potatoes and a green salad.