Pike-perch in bacon coat with sugar-pea-pea salad

Name: Pike-perch in bacon coat with sugar-pea-pea salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Sweet peas; 200 g frozen peas; 7-10 Tbsp Salt; 1 Pot Mint; 1-2 (approx. 200 g) Romaine lettuce hearts; 3 untreated lemons; 80 g Whipped cream; 4-5 Tbsp Olive oil; 7-10 Tbsp Pepper; 1 pinch Sugar; 4 Pike-perch fillets without skin (à approx. 230 g); 8 discs Bacon; 2-3 TABLESPOONS Oil; 7-10 Tbsp Lemon

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Sweet peas
200 g frozen peas
7-10 Tbsp Salt
1 Pot Mint
1-2 (approx. 200 g) Romaine lettuce hearts
3 untreated lemons
80 g Whipped cream
4-5 Tbsp Olive oil
7-10 Tbsp Pepper
1 pinch Sugar
4 Pike-perch fillets without skin (à approx. 230 g)
8 discs Bacon
2-3 TABLESPOONS Oil
7-10 Tbsp Lemon

Directions

1
Wash, clean and halve the sugar snap peas. Put deep-frozen peas and sugar snap peas in plenty of boiling salted water and cook for about 1 minute. Put them on a sieve, rinse under cold water and drain.
2
Wash the mint, dab dry and cut into fine strips. Mix mint, mangetout and peas. Clean and wash romaine lettuce, pluck larger leaves a little smaller. Wash 2 lemons thoroughly, finely grate the peel or peel in fine strips.
3
Squeeze 1 lemon. Whip the cream lightly. Heat olive oil, lemon juice and zest in a saucepan. Carefully stir in the cream, remove from heat and season with salt, pepper and sugar. Arrange romaine lettuce and vegetable mixture on 4 plates.
4
Wash the remaining lemon and pike-perch fillets and dab dry. Salt the pike-perch fillets, overlap the fillets lengthwise and place two half lemon slices between them. Cut the fillets in half and wrap one slice of bacon around each.
5
Heat the oil in a frying pan and fry the fillets for about 4 minutes, turning them until golden brown. Spread lemon-cream dressing over the salad and arrange the warm pike-perch fillets on top. Serve garnished with lemon.