Spicy pike perch with bacon

American cuisine

---

Description Products Steps

We know all the ingredients in this dish very well, but we have never really combined them. Although this is very much in vain, the fish and bacon complement each other incredibly, creating incredible flavor and presentation. One of the positive features of pike perch fish is that it strengthens the cardiovascular system.

1. Calories
   81,52 kcal
2. Protein
   4,47 gram
3. Fat
   5,12 gram
4. Carbohydrates
   4,2 gram
5. ~ Time
   45 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Pickles

   ---

   
   1000 g
2. Pike perch fillet
   300 g
3. Potato

   ---

   
   300 g
4. Dill

   ---

   
   10 g
5. Butter

   ---

   
   20 g
6. Vegetable broth

   ---

   
   200 ml = 200 g
7. Wine vinegar is white

   ---

   
   50 ml = 50 g
8. Bacon

   ---

   
   7 slices = 119 g
9. Onions

   ---

   
   1 piece = 80 g
10. Vegetable oil

    ---

    
    2 tbsp. l. = 34 g
11. Dijon mustard

    ---

    
    1 tbsp. l. = 25 g
12. Mustard

    ---

    
    1 tsp. = 8 g
13. Wheat flour bakery

    ---

    
    1 tbsp. l. = 15 g
14. Sugar

    ---

    
    2 tsp. = 16 g
15. Salt

    ---

    
    to taste
16. Black pepper ground

    ---

    
    to taste

Steps:

1. 
   Peel potatoes, onions and pickles. Wash the dill. Cut the pike perch fillet into large pieces. Buy your bacon already cut into long, narrow strips. You won’t be able to cut it so thinly and accurately yourself.
2. 
   Cut the already peeled pickles into half circles, and the potatoes into small slices. Also finely chop the onion and dill.
3. 
   Heat vegetable oil in a saucepan and fry the onion in it for 2 minutes. Then add the potatoes and cook for another 5 minutes. Next, pour in 50 ml of broth and add the cucumbers. Stirring, simmer the ingredients for 10 minutes.
4. 
   Meanwhile, in another saucepan, heat the butter and add flour and sugar to it, cook for 2 minutes. Then you need to pour in the broth, stir and add salt, two types of mustard, vinegar, pepper and half the dill. Stirring, cook until smooth and thick.
5. 
   The resulting dressing should be added to the cucumbers, stirred and simmered for another 10 minutes.
6. 
   Let's start with the fish, large pieces of pike perch should be greased with pepper and salt, and then fried on each side for 4 minutes in heated butter.
7. 
   Serve the dish on large white plates, placing the fish parallel to the garnish, so your dish will have a neat restaurant presentation. You can put a sprig of rosemary on a hot piece of fish for a spicy aroma.

---

eng3info@gmail.com