Pike perch fried in sour cream with bacon

Veal tastes best with boiled potatoes.

Ingredients

• 800 g pike perch fillet
• 150 g smoked lard
• 300 g sour cream with a fat content of 25%
• 2 medium onions
• 1 medium bunch of dill
• 1 large egg C0 or CB
• 2 tbsp. l. flour
• salt, ground black pepper

Directions

1. Cut the bacon into 1 cm cubes. Put the bacon in a lukewarm skillet over medium heat. Fry, melting the fat, until crackling, about 8 minutes. Remove from heat and cool slightly while everything else cooks.
2. Peel the onion and chop finely. Chop the dill. Finely chop the fish fillet with a knife. Mix with onion and dill, chop some more.
3. Mix the resulting minced meat with a lightly beaten egg, fat melted from lard and cracklings. Season with salt and pepper.
4. Preheat oven to 180 ° C. Fry the flour in a dry frying pan, stirring for 2-3 minutes, mix with sour cream until smooth.
5. Place the minced meat in a deep dish and flatten. Top with sour cream. Place in the oven for 25 minutes. Serve hot.