Pikeperch Fillet Rolls in Bacon Sauce

Fish:

1. Preheat the oven to 160 °. Wash the fillets with cold water, dry them, remove the skin if necessary. Halve lengthways. Brush each half with a teaspoon of horseradish and roll up from the thicker end. Fix it in the middle with a toothpick. Spread 1/2 tbsp butter on a heat-resistant dish and place the rolls in with the opening facing up. Pepper, salt. Place a small flake of butter from 1 1/2 tbsp butter on each roll and save the remaining butter for drizzling on later.
2. Close the mold with foil or a lid and place it on a tray on the middle rail in the oven. Cooking time approx. 30 minutes. After 15 minutes, dissolve the remaining butter, sprinkle the rolls with it, close again and finish cooking. At the same time, place the bacon slices in the oven next to the mold to bake them out crosswise. Take the pan out of the oven after 30 minutes, otherwise the fish will dry out inside.

Bacon Sauce:

1. Peel the onion and cut into small cubes. Sauté in butter and let it take on some color. Deglaze with milk and 100 ml cream. Roughly cut the smoked bacon and add to the stock. Bring to the boil, then reduce the heat to a simmer without burning. Let the sauce reduce something. Pour through a sieve, put back in the pot. Mix a little cornstarch into the remaining 50 ml of cream and use it to thicken the sauce slightly and add a little salt and pepper if necessary. (Not beforehand, just wait and see how much salt the bacon gives off). Lather up a little with the hand blender just before serving.
2. As vegetables there were carrot slices tossed in butter and romanesco cauliflower florets as well as “tornado” potatoes (see my KB for a recipe).