Pike Larded in Cream Sauce

Rinse the pike and rub dry. Cut bacon into strips about five mm thick and lard the pike with it. Season the fish inside and out with pepper and season with salt. Place parsley and dill in the belly of the pike, add a few knobs of butter and sew up with the spaghetti.

Place the fish in a buttered dish with the belly down, spread the cleaned shallots and yellow beets evenly around the pike. Brush the pike with butter and put it in the preheated oven. Cook at 180 °C for twenty to thirty minutes. Brush with butter from time to time. Then baste with the whipped cream and place in the oven for another fifteen minutes at 200 °C.

Coat the pike repeatedly with the whipped cream so that a creamy layer is formed on it.

As a side dish, we recommend yellow beets or spinach leaves steamed in a little water and butter and boiled, peeled potatoes!

Our tip: use a deliciously spicy bacon for a delicious touch!

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