This easy-to-make recipe comes to us from Florian Orecher, the head chef at the restaurant Fischmeister on the shores of Lake Starnberg in Bavaria.Ingredients:<br />4 leeks6 carrots<br />1 large celery rootApprox. 1kg pike<br />200g smoked baconParsley<br />1/8 liter white wine1/8 liter cream<br />Preparation:Chop the vegetables into equal-sized thin strips and line a casserole dish with them. Season with salt and pepper. <br />Gut and clean the pike. Season the inside and stuff with parsley.Lay the pike on the bed of vegetables and cover completely with thin strips of bacon.<br />Oven bake at about 180°C for 30-40 minutes.Ten minutes before finished, pour the white wine and cream into the casserole dish and return to the oven.<br />Serve with boiled potatoes sprinkled generously with parsley.
