Pike Perch Wrapped in Bacon on Lentil Vegetables

1. pike-perch fillets properly debone with tweezers, brush with olive oil. Coarsely shred lovage leaves. Season pike-perch fillets lightly with salt, season with pepper and marinate covered with thyme, lovage, lemon skin and rosemary for one day.

2. Strip the culinary herbs from the fish fillets, dry the fillets. Lightly press the bacon slices flat between plastic wrap. Now wrap each fish fillet in three slices of bacon.

Cook the lentils in boiling hot tap water for about 15 minutes, drain. Cook the carrot and celery cubes in salted water, drain.

For the sauce, lightly steam 40 g shallot cubes in 1 tbsp. oil. Add the chicken stock and the red wine. Add the marjoram and let the sauce boil to about one eighth of a liter. Slightly thicken with the arrowroot flour dissolved in cold tap water. Put aside.

Brown the wrapped fish fillets with the seam side down in a frying pan with 3 tbsp. oil, then turn them to the other side. In the oven heated to 200° Celsius (gas 3, convection oven 180° Celsius) on the 2nd rack from the bottom, sauté again on the seam side of the bacon for 5 minutes.

Steam the remaining shallot cubes in the remaining oil with the lentils, add the carrots and celery cubes, season with salt and pepper. Extinguish with the balsamic vinegar.

Bring the sauce to a boil and add the cold butter gradually.

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