Pikeperch with Bacon & Bitter Oranges on Spring Onions

Pike perch with bacon & bitter oranges on sweet and sour spring onions

Cut pike-perch fillet into 2 cm x 3 cm rectangles. Season with pepper and lightly with salt. Wrap with the bacon slices (barding) and sear all around in butter on a low fire. Remove from heat, cover and fry for five minutes, remove from pan and keep warm.

Add a little olive oil to the frying pan and sauté the shallots and garlic until they have taken on a little color. Add green pepper and peppers, extinguish with orange juice and fish stock, mix in jam. Reduce the stock on high heat. Toss the fish parcels in it, arrange on sweet and sour spring onions with tagliatelle and sprinkle with leaf parsley.

Sweet and sour spring onions

Cut onions into finger-length pieces and sauté in a tiny bit of butter until blond. Extinguish with clear soup on a large fire. Add jelly and juice of one lemon and reduce everything together until the vegetables glaze.

Our tip: use a deliciously spicy bacon for a delicious touch!

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