Fried Pike in Sour Cream

Gut and scale the pike. Rinse under cold water. Acidify the pike with the juice of one lemon and season it inside and out. Cover the pike with a third of the bacon cut into thin slices, adding spaghetti if necessary.

Cut the remaining bacon into brunoise (small cubes) and fry in a large, shallow roasting pan. Brown the pike well on both sides, then baste with the hot butter. Roast it in the oven heated to 220 °C for about half an hour, pouring the roast stock over it every now and then. After half of the cooking time carefully turn it to the other side and after 20 minutes add the white wine.

Arrange the pike on a heated plate and keep warm.

Sieve the sauce stock, dissolve roasting residues with a little water, stir the meat extract into the sauce, add sour cream and season to taste.

Serve with small boiled potatoes.

Our tip: Use bacon with a fine, smoky note!

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