Stuffed Pike Wrapped in Bacon

For the pike in bacon coat, rub the pike with lemon and salt it a little (also in the abdominal cavity).

For the filling, soak the porcini mushrooms in water. Cut a little less than half of the bacon finely and roast it. Mix with the walnuts, the squeezed porcini mushrooms (save the soaking water) and the creme fraiche.

Add freshly chopped parsley – season with salt, pepper – stuff the pike with it. Place the fish in a greased baking dish (belly side down) and cover with the remaining bacon strips.

Spread the finely sliced carrots, fennel and celery around the fish (as well as leftover stuffing). Pour over the soaking water of the porcini mushrooms and the white wine. Roast in the oven at about 180 °C for about 1 hour.

Before serving, puree the broth with the vegetables – set aside some carrot slices for garnish – and make a sauce out of it (if the sauce is too thin, thicken it with some potato starch, if it is too firm, pour on white wine).

Meanwhile, the pike should remain in the tube.

Preparation Tip:

Pike in bacon coat goes well with either rice or roasted potatoes.

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