Mix butter with garlic, parsley, lemon juice and salt and stuff the well-cleaned pike with it. Wrap tightly with the bacon slices and roast on the grill or in a well buttered pan in the oven preheated to 200 °C for about 20 minutes on each side. Arrange on a preheated serving platter and fillet only at the table.
Preparation Tip:
For this dish, use a particularly mild, cooked Jausenspeck that does not drown out the delicate pike flavor. RECOMMENDATION: Oven baked potatoes or potatoes fried with the fish and fresh lettuce.