2 to 2 1/2 lb. pike
1 tsp. salt
1/2 tsp. vinegar
2 sm. carrots
1 leek
10 parsley sprigs
10 peppercorns
1 bay leaf
2 tbsp. butter
To boil: 2 c. hot water

Clean pike, rinse and drain. Rub with salt and vinegar, mixed together. Place fish on large sheet of aluminum foil with carrots, leek, parsley, peppercorn, and bay leaf. Dot with butter. Wrap well. Place in large baking pan, add water, and cook in very hot oven 450 degrees, 30 to 45 minutes. Serve with boiled potatoes and horseradish sauce.

HORSERADISH SAUCE FOR FISH

Pepparrotsas Tillfisk (In Swedish)

2 tbsp. butter
2 1/2 tbsp. flour
1 c. milk
1 c. fish stock
Salt, pepper
3 tbsp. grated horseradish

Melt butter in saucepan. Stir in flour; add liquid gradually and simmer 5 minutes, stirring occasionally. Season. Add grated horseradish. Do not boil sauce after adding horseradish or taste will be bitter. 4 to 6 servings.