Pike Laced with Bacon

Rinse fish under cold water and scale. Gut the fish. Peel off the inner dark skins. Trim fins and tail. Rinse again after cooling. Dry with household paper. Sprinkle outside and inside with juice of one lemon. Leave for 15 minutes. Season inside and outside with salt. Cut bacon, which has been conveniently stored in the freezer, into 1/2 cm thick strips. Lard the fish with these strips lengthwise and evenly spaced. Grease a frying pan or possibly an ovenproof dish. Put fish in it. Drizzle with melted butter or light butter. Place in the heated oven on the middle shelf. Roasting time: 25 min / electric stove: 220 °C Remove from the stove and bring to the table garnished with washed, dried parsley.

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

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