Bacon Wrapped Pike with Dumplings
Ingredients
- Ingredients
- 1 ready to cook Pike (about 3 kg)
- salt
- freshly ground peppers
- 1 handful Fresh herbs (such as oregano, thyme, parsley)
- 15 slices Bacon
- olive oil
- For the dumplings
- 12 stale White rolls
- 300 milliliters milk
- 1 onion
- 4 Tbsps butter
- 2 Tbsps freshly chopped parsley
- 2 eggs
- salt
- fresh cracked peppers
- Nutmeg
- breadcrumbs (as needed)
- 400 grams Chanterelle
- also
- Lemon wedge
- oregano
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the pike and pat dry. Season inside with salt and pepper and fill with herbs. Wrap with bacon slices and place with the seam side down on an oiled baking sheet. Brush with oil and bake until golden brown, about 50 minutes.
For the dumplings, cut the rolls into slices, place in a large bowl and pour hot milk over the bread. Peel the onion, chop finely and cook in 2 tablespoons hot butter until translucent. Stir in parsley and sauté briefly. Add onion mixture and the eggs to the soaked bread. Season with salt, pepper and nutmeg, mix gently and let stand for about 15 minutes. Add some breadcrumbs if necessary to form a malleable dough. Form into dumplings. Simmer in lightly salted water until done (about 20 minutes). Clean the mushrooms and leave whole or halve depending on the size. Cook in the remaining hot butter 2-3 minutes and season with salt and pepper. Drain the dumplings from the water, arrange on a plate and top with chanterelles. Serve the fish on a plate and garnish with lemon wedges and oregano.
