For the bacon-wrapped pike, lightly salt the fish fillets, cover them with bacon strips and place them in a greased ovenproof glass dish sprinkled with chopped onions.
Mix water with wine and boil peppercorns, onions, bay leaf spice and parsley in it for 20 minutes.
Pour this broth through a sieve over the pike fillets and cook in the oven at 160° C for about 30-40.
Carefully drain the juice that forms and boil it down with half of the cream. Then add the juice of one lemon, butter, paprika and salt.
Whip the remaining cream until stiff and fold into the finished sauce.
Pike in bacon coat with the sauce, sprinkle with the grated cheese and bake in the tube at high heat under the grill again briefly until the cheese is light brown.