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Pike in Bacon Coat

Pike in Bacon Coat

  • Total time approx. 1 hour 20 minutes
  • Pike
  • ★★★★★


  • 1 Pike (approx. 1.5 kg)
  • 400 g ham (Black Forest smoked ham)
  • 1 kg potato(es)
  • 15 small tomato(s) (vine tomatoes)
  • 2 onion(s)
  • ½ bunch of parsley
  • 10 stem(s) of lemongrass
  • some chives
  • some basil
  • some lemon balm
  • 6 clove/n garlic
  • 125 ml olive oil
  • Herbal salt
  • Pepper, coarsely ground


Finely chop 3 cloves of garlic, chives, basil, lemon balm and half of the lemon grass and parsley. Mix with olive oil, salt and pepper to a marinade.

Wash the gutted and scaled pike and dab with kitchen roll and cut into the sides several times. Apply the marinade on the outside and inside of the pike and fill it with the remaining lemon grass, parsley and the 2 cloves of garlic cut in half. Wrap smoked ham around the pike from the front (behind the head) to the tail fin and brush with marinade again and place on a baking tray.

Halve the potatoes and tomatoes, cut the onions into 1 cm thick slices, spread around the fish and brush with the rest of the marinade on the baking tray.

Cook in the oven (top/bottom heat) at approx. 180°C for 50 minutes.

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