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Bacon-wrapped pike perch with cucumber-potato salad

Bacon-wrapped pike perch with cucumber-potato salad

Based on 15 ratings
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Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger
Difficulty
Medium 👍
Preparation
45 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
150 g
pike perch fillets (skinless, cut to size)
slices
bacon
½ kg
pickling cucumbers
150 g
potatoes
5 g
dill
½
onion
1 tbsp
vegetable oil (divided)
100 ml
vegetable stock (divided)
10 g
butter
1 tsp
sugar
½ tbsp
flour
½ tsp
mustard
25 ml
white wine vinegar
½ tbsp
mustard seeds
salt
pepper
MetricImperial

Utensils

peeler, cutting board, knife, cooking spoon, pot with cover, saucepan, whisk, frying pan

How-To Videos

See all
how-to-fillet-a-fish

How to fillet a fish

homemade-vegetable-stock

Homemade vegetable stock

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal498
Fat36 g
Protein19 g
Carb23 g
  • Step 1/ 6

    Peel cucumbers. Halve lengthwise, remove seeds with a spoon, and cut into 2 cm/0.8 in.- thick slices. Peel and finely dice potatoes. Chop dill. Peel onion and cut into thin slices.
    • ½ kg pickling cucumbers
    • 150 g potatoes
    • 5 g dill
    • ½ onion
    • peeler
    • cutting board
    • knife

    Peel cucumbers. Halve lengthwise, remove seeds with a spoon, and cut into 2 cm/0.8 in.- thick slices. Peel and finely dice potatoes. Chop dill. Peel onion and cut into thin slices.

  • Step 2/ 6

    Heat some vegetable oil in a pot and sauté onion for approx. 2 min. Add potatoes and cook for approx. 5 min. Add cucumbers and some vegetable stock, cover, and cook for approx. 10 min. more.
    • ½ tbsp vegetable oil
    • 25 ml vegetable stock
    • cooking spoon
    • pot with cover

    Heat some vegetable oil in a pot and sauté onion for approx. 2 min. Add potatoes and cook for approx. 5 min. Add cucumbers and some vegetable stock, cover, and cook for approx. 10 min. more.

  • Step 3/ 6

    Meanwhile, melt butter in a saucepan. Add sugar and flour. Cook over medium heat for approx. 1 – 2 min until foamy. Deglaze with remaining vegetable stock. Whisk in mustard, vinegar, and mustard seeds. Season with salt and pepper to taste. Add half of the chopped dill and whisk until well combined.
    • 10 g butter
    • 1 tsp sugar
    • ½ tbsp flour
    • 75 ml vegetable stock
    • ½ tsp mustard
    • 25 ml white wine vinegar
    • ½ tbsp mustard seeds
    • salt
    • pepper
    • saucepan
    • whisk

    Meanwhile, melt butter in a saucepan. Add sugar and flour. Cook over medium heat for approx. 1 – 2 min until foamy. Deglaze with remaining vegetable stock. Whisk in mustard, vinegar, and mustard seeds. Season with salt and pepper to taste. Add half of the chopped dill and whisk until well combined.

  • Step 4/ 6

    Add the sauce to the pot with cucumbers and potatoes. Stir until well combined. Cover and cook for approx. 10 min. more.

    Add the sauce to the pot with cucumbers and potatoes. Stir until well combined. Cover and cook for approx. 10 min. more.

  • Step 5/ 6

    Season both sides of the pike perch fillets with salt and pepper. Wrap each fillet up with one slice of bacon. Heat remaining vegetable oil in a frying pan set over medium heat. Fry the fillets for approx. 3 – 4 min. on each side. Turn off hear and let the fillets rest in the pan for approx. 5 min.
    • 150 g pike perch fillets
    • slices bacon
    • ½ tbsp vegetable oil
    • salt
    • pepper
    • frying pan
    • cooking spoon

    Season both sides of the pike perch fillets with salt and pepper. Wrap each fillet up with one slice of bacon. Heat remaining vegetable oil in a frying pan set over medium heat. Fry the fillets for approx. 3 – 4 min. on each side. Turn off hear and let the fillets rest in the pan for approx. 5 min.

  • Step 6/ 6

    Serve the pike perch fillets over the cucumber-potato salad. Season with salt and pepper to taste and garnish with the remaining dill. Enjoy!
    • salt
    • pepper

    Serve the pike perch fillets over the cucumber-potato salad. Season with salt and pepper to taste and garnish with the remaining dill. Enjoy!

  • Enjoy your meal!

    Bacon-wrapped pike perch with cucumber-potato salad

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