To pour some hot water to soften the pike. After having scaled and clean it, to eliminate its head. To bring the oven to 230° C. To take a great frying pan with the heavy fund, to pour the oil and to heat with vivacious fire. To add the onions until they don't fade (4 minutes). To unite the wine, the vinegar, the cabbage, the seeds of cumin, the salt and a ground of pepper, then to mix emphatically. To lift the flame until it doesn't boil, then to let simmer for others 10 minutes. To take a great dish from oven, to transferr the vegetables, to set down the pike, and to garnish with the segments of apple. To cook in oven for about 20 minutes, the fish has to become opaque. To set down the pike on a heated course dish, with an aluminum sheet to cover it and to put back it. To bring the frying pan with the vegetables on the fire, and to cook for about 4 minutes until the liquid is not evaporated up to remain 4 spoons. To loosen the butter together mixing continually. To garnish a course dish with the vegetables and the apples, then to set down the pike and finally to unite the cipollotti.