Pike Old fashioned

Preparation:

Preparation: If you are not very skilled at filleting pike, have the fillets prepared by the shopkeeper. Salt and pepper them on both sides, place them in a pan with two tablespoons of oil and cook over high heat. Once cooked, remove them from the pan and set them aside on a warm plate. Dilute the cooking liquid with half a glass of wine, add an onion cut into thin slices, half a clove of minced garlic and reduce by half. Gradually add the butter left to soften and mix rather quickly to mix everything. Finally, dilute with a few tablespoons of warm water and a little lemon juice, stir again and keep warm over a very low flame. In another pan, put the bacon cut into cubes and keep on the heat until the fat has become transparent. Place the fish fillets in the butter sauce container, add the drained bacon and continue cooking, keeping it simmering, for about 10-15 minutes. Serve the fillets sprinkled with finely chopped fresh parsley. Accompanying wines: Gavi DOC, Riviera Del Garda Bresciano Bianco DOC, Isonzo Riesling Italico DOC.