Cleaned pike is cut pieces and salted. Grated horseradish fry in butter. At the bottom of greased Court arrange the pieces of fish on top spread fried horseradish, pour cream and stew on low heat. The finished fish is removed. To cream which stew fish add butter, vinegar, sugar, salt and pepper to taste. Serve the fish pour the sauce, sprinkle with chopped parsley and garnish with boiled potatoes with dill and butter.