Boiled pike with egg sauce

1.3-1.5 kg pike
water and coarse salt
1 onion, finely sliced
1 carrot, finely sliced
piece of the green part of a leek
1 bay leaf
5 allspice peppercorns and 5 white peppercorns
For the egg sauce:
40 g butter
40 g flour
1/2 l milk
1 dl cooking liquid from the pike
salt and freshly ground white pepper
100 g egg, boiled and finely chopped
4 Tbsp dill, finely chopped

1. Remove the scales from the pike, clean it and wash it well, and remove the head and tail. Cut the fish into four equal-sized pieces.
2. Place the pieces, the head (wash it first and remove the gills) and the tail in a saucepan. Cover with water. Add salt.
3. Bring to the boil and remove the froth that appears on the surface. Add the vegeetables, the bay leaves and the peppercorns. Simmer for about 15 - 20 minutes until tender.
4. Melt the butter and stew the butter in it for a couple of minutes. Allow the mixture to brown.
5. Add the heated milk in a couple of stages and whisk the mixture until it is smooth.
6. Finally, add the sieved pike stock and simmer the sauce for 10 minutes. Season with salt and pepper.
7. Mix the egg and dill into the sauce and heat. If necessary, use the remaining pikestock to thin the sauce. Take the pike pieces from the stock and drain well before serving.