Bacon-wrapped pike perch with cucumber-potato salad

Bacon-wrapped pike perch with cucumber-potato salad

Based on 7 ratings

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g pike perch fillets (skinless, cut to size)
7 slices bacon
1 kg pickling cucumbers
300 g potatoes
10 g dill
onion
2 tbsp vegetable oil (divided)
200 ml vegetable stock (divided)
20 g butter
2 tsp sugar
1 tbsp flour
1 tsp mustard
50 ml white wine vinegar
1 tbsp mustard seeds
salt
pepper
Metric
Imperial

Utensils

  • frying pan
  • saucepan
  • peeler
  • 2 cooking spoons
  • whisk
  • pot with cover
  • cutting board
  • knife

Nutrition per serving

Cal
498
Protein
19g
Fat
36g
Carb
23g

Step 1/6

Peel cucumbers. Halve lengthwise, remove seeds with a spoon, and cut into 2 cm/0.8 in.- thick slices. Peel and finely dice potatoes. Chop dill. Peel onion and cut into thin slices.
  • 1 kg pickling cucumbers
  • 300 potatoes
  • 10 dill
  • 1 onion
  • peeler
  • cutting board
  • knife

Peel cucumbers. Halve lengthwise, remove seeds with a spoon, and cut into 2 cm/0.8 in.- thick slices. Peel and finely dice potatoes. Chop dill. Peel onion and cut into thin slices.

Step 2/6

Heat some vegetable oil in a pot and sauté onion for approx. 2 min. Add potatoes and cook for approx. 5 min. Add cucumbers and some vegetable stock, cover, and cook for approx. 10 min. more.
  • 1 tbsp vegetable oil
  • 50 ml vegetable stock
  • cooking spoon
  • pot with cover

Heat some vegetable oil in a pot and sauté onion for approx. 2 min. Add potatoes and cook for approx. 5 min. Add cucumbers and some vegetable stock, cover, and cook for approx. 10 min. more.

Step 3/6

Meanwhile, melt butter in a saucepan. Add sugar and flour. Cook over medium heat for approx. 1 – 2 min until foamy. Deglaze with remaining vegetable stock. Whisk in mustard, vinegar, and mustard seeds. Season with salt and pepper to taste. Add half of the chopped dill and whisk until well combined.
  • 20 butter
  • 2 tsp sugar
  • 1 tbsp flour
  • 150 ml vegetable stock
  • 1 tsp mustard
  • 50 ml white wine vinegar
  • 1 tbsp mustard seeds
  • salt
  • pepper
  • saucepan
  • whisk

Meanwhile, melt butter in a saucepan. Add sugar and flour. Cook over medium heat for approx. 1 – 2 min until foamy. Deglaze with remaining vegetable stock. Whisk in mustard, vinegar, and mustard seeds. Season with salt and pepper to taste. Add half of the chopped dill and whisk until well combined.

Step 4/6

Add the sauce to the pot with cucumbers and potatoes. Stir until well combined. Cover and cook for approx. 10 min. more.

Add the sauce to the pot with cucumbers and potatoes. Stir until well combined. Cover and cook for approx. 10 min. more.

Step 5/6

Season both sides of the pike perch fillets with salt and pepper. Wrap each fillet up with one slice of bacon. Heat remaining vegetable oil in a frying pan set over medium heat. Fry the fillets for approx. 3 – 4 min. on each side. Turn off hear and let the fillets rest in the pan for approx. 5 min.
  • 300 pike perch fillets
  • 7 slices bacon
  • 1 tbsp vegetable oil
  • salt
  • pepper
  • frying pan
  • cooking spoon

Season both sides of the pike perch fillets with salt and pepper. Wrap each fillet up with one slice of bacon. Heat remaining vegetable oil in a frying pan set over medium heat. Fry the fillets for approx. 3 – 4 min. on each side. Turn off hear and let the fillets rest in the pan for approx. 5 min.

Step 6/6

Serve the pike perch fillets over the cucumber-potato salad. Season with salt and pepper to taste and garnish with the remaining dill. Enjoy!
  • salt
  • pepper

Serve the pike perch fillets over the cucumber-potato salad. Season with salt and pepper to taste and garnish with the remaining dill. Enjoy!