At the beginning, the pike fillet is divided into 4 pieces of the same size and thin strips of bacon are threaded through them at small intervals. The fish is salted and seared in buter on both sides in an ovenproof dish. Once this is done, the pieces of pike are sprinkled with the breadcrumbs and poured with the sour whipped cream.
The pieces of fish are covered with sauerkraut, to which finely chopped onion is added, which has been fried in a separate frying pan with the remaining bacon cubes.
The sauerkraut is seasoned with a pinch of sugar, salt and bay leaf spice. A few lovage heart leaves are finely chopped and added to the whole. Finally, pour the port wine and sprinkle the fish with a little bit of lemon juice.
Later, place the ovenproof dish in the preheated oven and cook at about 180 degrees for about 35 minutes. In the meantime, it is advisable to baste the dish several times with the stock that is formed.
At the end of the cooking time, you can thicken the stock with a little bit of cornflour.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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