Bacon-wrapped pike-perch fillet from the airfryer

Name: Bacon-wrapped pike-perch fillet from the airfryer
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 4 servings
Ingredients: 4 piece pike-perch fillet (about 150 g each); 1 tbsp lemon juice; 1 tsp salt; pepper to taste; 1 tsp dried thyme; 8 slice streaky bacon; 1 tbsp rapeseed oil

A German dish for special occasions, prized all over the country: pike-perch fillet wrapped in streaky bacon and seasoned with thyme. The bacon coat takes the place of a coating, turns crisp all round and keeps the lean, finely flaking flesh underneath juicy. Unlike the pike-perch fillet with skin, where the skin itself crisps up, here the bacon protects the lean flesh from drying out and brings the salt with it; in the basket the fish does not fall apart as it does when turned in a pan, but it is harder to see how far it is done, so it has to be measured.

⏱

Cook time

29 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

270 kcal

Calories

32 g

Protein

15 g

Fat

1 g

Carbs

Ingredients

For 4 servings

🛒

Instructions

1
Rinse the pike-perch fillets in cold water, pat them very thoroughly dry and feel over them with your fingers for bones.
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
Lay out two slices of streaky bacon side by side, slightly overlapping, place a fillet crossways on top and wrap it up firmly.
4
Brush the parcels thinly with the rapeseed oil so that the bacon browns evenly.
5
Preheat the airfryer to 190 °C.
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
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
Let the parcels drain briefly on kitchen paper and serve at once.