Pike Wrapped in Bacon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 pike (approx. .5 kg)
- 400 g ham (Black Forest smoked ham)
- 1 kg potato (s)
- 15 small tomatoes (vine tomatoes)
- 2 onions)
- 0.5 ½ bunch parsley
- 10 stems lemongrass
- some chives
- some basil
- some lemon balm
- 6 cloves garlic
- 125 ml olive oil
- Seasoned Salt
- Pepper, coarsely ground
Print Recipe
Pin Recipe Instructions
- Finely chop 3 cloves of garlic, chives, basil, lemon balm and half of the lemongrass and parsley. Mix with olive oil, salt and pepper to a marinade.
- Wash the gutted and scaled pike and dab it with a kitchen roll and cut several times on the sides. Apply the marinade to the outside and inside of the pike and fill with the remaining lemongrass, parsley and the 2 halved garlic cloves. Wrap smoked ham from the front (behind the head) to the tail fin and coat with marinade again and place on a baking sheet.
- Halve the potatoes and tomatoes, cut the onions into 1 cm thick slices, spread around the fish and brush with the remaining marinade on the baking sheet. Cook at approx. 180 ° C in the oven (top / bottom heat) for 50 minutes.
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