Our recipes
Pike perch fillet wrapped in bacon with asparagus
Ingredients
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
Preparation
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.
Time
40 minutes
Difficulty level
Easy