Season the ready-to-cook fish (scaled and without gills) inside and out with salt as well as pepper and stuff each perch with a slice of ham. Close the belly opening with toothpicks. Dice the bacon and finely chop the garlic. Heat a very small amount of olive oil in a large skillet, sauté the bacon, add the garlic and sauté as well. Remove from the pan, keep warm and add fresh oil. Dredge the perch in flour and sear briefly for 1-2 minutes on each side, then slowly fry over medium heat until golden brown. (Once the dorsal fin can be easily pulled out, the fish is properly cooked). Arrange on plates and serve with the crispy bacon cubes.
Related Recipes:
Pike Perch Wrapped in Bacon on Lentil Vegetables1. pike-perch fillets properly debone with tweezers, brush with olive oil. Coarsely shred lovage leaves...
Pike Perch Serbian New Style with Beans and Peppers SaladFor the Serbian pike perch, first prepare the seasoning paste. To do this, process all ingredients in a mortar...
Broiled Char with Tomatoes and ZucchiniGut the char, remove the gills and rinse the fish. Remove the bones from the belly side. Filling: Peel the...
Red Fish SoupFor the family: wholefood recipe You can often get leftover fish for free at fish stores (order a day in...
Coconut Fish Curry with PumpkinFor the coconut fish curry with pumpkin, first prepare the pastes. For the lemongrass paste, slice the...
Chard Praline with Salmon and Zander on Parsnip PureeTry this delicious pasta dish: Cut 4 equal pieces from the pike-perch fillet, season with salt and top each...
Stuffed Pheasant Metz StyleRinse the pheasant ready for roasting, rub dry and rub inside and out with pepper and a little salt. Coarsely...
Fish Stew – CaldeiradaTry this delicious pasta dish: About this dish, often mistakenly called fish soup, it must be said that its...
Beef Burgundy Style1. cut meat into cubes of about 4 cm, season lightly with salt. Peel and finely dice onions. Cut 150 g bacon...
Fine Cabbage Roulade of the Pike Perch with Riesling Cabbage in White Butter SauceSauté the onion, cut into fine strips, in vegetable oil. Add the sauerkraut and extinguish with Riesling...