Zubereitung

1. 1

   Rinse the pike-perch fillets in cold water, pat them very thoroughly dry and feel over them with your fingers for bones.

2. 2

   Drizzle the fillets with the lemon juice and season them with the salt, the pepper and the dried thyme. Salt sparingly, as the bacon brings plenty of salt with it.

3. 3

   Lay out two slices of streaky bacon side by side, slightly overlapping, place a fillet crossways on top and wrap it up firmly.

4. 4

   Brush the parcels thinly with the rapeseed oil so that the bacon browns evenly.

5. 5

   Preheat the airfryer to 190 °C.

6. 6

   Lay the parcels in the basket with the end of the bacon underneath, in a single layer, well spaced, and stack nothing on top; cook larger quantities in two batches. Cook at 190 °C.

7. 7

   Turn the parcels carefully and finish cooking at 190 °C until the fish has reached 62 to 65 °C in the centre. The bacon lies on the outside and gets far hotter than the core of the fish; fried until crisp, it has long since passed the necessary 70 °C all through.

8. 8

   Let the parcels drain briefly on kitchen paper and serve at once.