For larded pike, lard the fish along the back alternately with bacon strips and anchovy fillets.
Rub inside and out with lemon juice, sprinkle inside with dill and leave for half an hour. Just before frying, season the fish with salt.
Peel and finely chop the onion and sauté in a pan with a little butter, add whipping cream and wine. Add chopped anchovies and cook the fish slowly in this sauce. Season the larded pike with salt and pepper.
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