Pike clean, disembowel.

Cut into slices thickness 2 see

Boil in kipasa water until tender. But do not overcook so that the fish did not fall apart.

Zest of one lemon RUB on a small grater, squeeze the juice. In a saucepan melt the butter, add the honey, zest and lemon juice, a pinch of nutmeg, ginger, Bay leaf, soy sauce and half a Cup of broth (after cooking fish). Bring to a boil. The original recipe used 1 tsp of grated ginger. I love ginger and always increase the amount. Here I added a couple tablespoons.

In 1/2 Cup of broth, stir to dissolve the starch. If you want to get more thick sauce and serve it hot with fish, then take 4 tsp of starch. If you want a thinner sauce to marinate the fish in it, it is enough 1 tsp. Stirring, pour the starch into the sauce and cook until thick (a few seconds).

As the option of a hot meal serve the fish with sauce and lemon sprinkled with finely chopped salenew. To prepare a cold appetizer, place the fish in a deep bowl. The remaining lemon cut into slices and place on kruzhochku on each piece of fish. Sprinkle with chopped herbs, pour the hot sauce and leave in a cool place for 2 - 3 hours or overnight. Bon appetit!