Rinse the pike and dry with kitchen roll, sprinkle with juice of one lemon, season inside and out with salt and pepper. Form a small ball from aluminum foil, shape into the belly cavity of the fish. Cover the pike with bacon slices and place it in the grease pan of the oven. Bake in the heated oven for about 40 minutes. In the meantime, clean and rinse the vegetables, cut them into narrow strips. Steam in a little salted water at low temperature in about 15 min. until soft. Drain the vegetable water, toss the carrots and leeks in 10 g of butter. Heat the remaining butter in a saucepan.
Sprinkle the flour over it and sweat it heartily. Extinguish with the whipping cream while stirring throughout, bring to the boil once briefly and stir in the mustard. Season the sauce with salt and freshly ground pepper to taste.
Arrange the fish on a platter, surround with the vegetables. Serve the mustard sauce separately. Add boiled potatoes to the meal. Power 200 /gas 3
Our tip: Use a deliciously spicy bacon for a delicious touch!