Old pike
Instructions
If you are not very skilled in fillet Northern Pike, let them prepare the fillets from the shopkeeper.
Sprinkle the pretzels and pepateli on both sides, place in a pan with two tablespoons of olive oil and cook to vivacious fire.
After baking, remove them from the Pan and keep aside on a warm platter.
The broth diluted with half a glass of wine, add a thinly sliced onion, half a chopped garlic clove and let reduce by half.
Add little by little butter left soften and blend pretty quickly to make mix all.
Finally, diluted with a few tablespoons of warm water and a little lemon juice, stir again and keep warm in a very low flame.
In another pan put the bacon cut into cubes and keep over the heat until the fat has become transparent.
Arrange fish fillets in butter sauce pan, add the drained Bacon and continue cooking, keeping a slight boil for about 10-15 minutes.
Serve the fillets sprinkled with fresh parsley finely chopped.
Accompanying wines: Gavi DOC, Riviera Del Garda Bresciano Bianco DOC, Riesling Italico Isonzo DOC.
