Doris Katharina Hessler – Pike Perch in Bacon Coat

Carefully debone pike-perch fillets with tweezers and brush with olive oil. Coarsely chop the lovage leaves. Season pike-perch fillets lightly with salt, season with pepper and marinate with lemon zest, thyme, lovage and rosemary for 1 day. Remove the herbs from the fish fillets and dry them. Lightly flatten the bacon slices between plastic wrap. Then wrap each fish fillet in 3 slices of bacon each. 3.

Cook the lentils in boiling water for about 15 minutes, drain. Blanch the diced carrots and sea lley in salted water, drain.

For the sauce, lightly sauté 40 g shallot cubes in 1 tbsp oil. Add the chicken stock and the red wine. Add the marjoram and boil the sauce to about a third. Slightly thicken with the arrowroot flour dissolved in cold water. Set aside. Brown the wrapped fish fillets with the seam side down in a frying pan with 3 tbsp. oil, then turn them to the other side. In the oven heated to 200 °C (gas 3, convection oven 180 °C ) on the 2nd rack from the bottom, again on the seam side of the bacon, finish cooking in 5 min. Sauté the remaining shallot cubes in the remaining oil with the lentils, add the carrot and celery cubes, season with salt and pepper. Extinguish with the balsamic vinegar. Let the sauce boil once and add the cold butter little by little.

To serve, place the lentil vegetables on the plates.

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