Barded pike perch with Lardo di Colonnata

This is a simple but very tasty way to cook pike perch! Additionally, it can easily be prepared for large groups.

Barded pike perch with Lardo di Colonnata

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fillet of pike perch



Lardo di Colonnata



olive oil



salt and pepper

Preparation method

  • Skin the pike perch fillets and season to taste with salt and pepper.
  • Seal the pike perch in a vacuum sealer bag with a little olive oil.
  • Cook sous-vide in a steamer or hot water bath at 52˚C (internal temperature 45˚C) for 15 minutes and cool in ice water.
  • Cut the lardo into wafer-thin slices and use them to cover the pike perch.
  • Grill under a salamander grill until the lardo melts away transparently.

Serving suggestions

  • As part of a main course with an artichoke component.
  • As part of a main course with onion, carrot and potato components.

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