Our recipes

Pike perch fillet wrapped in bacon with asparagus



For 2 servings:

  • 2 femeg pike perch fillets
  • 100g green asparagus
  • 100g white asparagus
  • 1 package of bacon
  • 2 handfuls of arugula
  • 1 tsp capers
  • 1 handful basil
  • salt & pepper
  • 1 tbsp orange juice
  • Olive oil


Salsa verde: Put washed arugula, basil, orange juice, 1 tsp oil, capers, salt and pepper in a bowl and puree.

Peel white asparagus and cut off the ends. Boil this in salted water for about 8 minutes. For the green asparagus, peel and trim the ends. Fry asparagus together in a pan with oil for about 4-5 minutes.

Rinse thawed walleye fillet, pat dry and season with salt & pepper and wrap with bacon. Fry the fish for about 2-3 minutes on each side until crispy.


40 minutes

Difficulty level