This easy-to-make recipe comes to us from Florian Orecher, the head chef at the restaurant Fischmeister on the shores of Lake Starnberg in Bavaria.Ingredients:
4 leeks6 carrots
1 large celery rootApprox. 1kg pike
200g smoked baconParsley
1/8 liter white wine1/8 liter cream
Preparation:Chop the vegetables into equal-sized thin strips and line a casserole dish with them. Season with salt and pepper.
Gut and clean the pike. Season the inside and stuff with parsley.Lay the pike on the bed of vegetables and cover completely with thin strips of bacon.
Oven bake at about 180°C for 30-40 minutes.Ten minutes before finished, pour the white wine and cream into the casserole dish and return to the oven.
Serve with boiled potatoes sprinkled generously with parsley.