For the Lobauer style Danube pike, wash the scaled and gutted pike well, pat dry with kitchen paper and lard both sides alternately with bacon and anchovy fillets using a larding needle. Lightly salt and pepper the inside and outside of the fish.
Preheat the oven to 180°C. Heat the clarified butter in a suitable fish casserole and fry the fish in it in the oven, basting constantly on both sides, until it has turned a nice golden brown color after 25 to 40 minutes, depending on its size.
Then, 5 minutes before the end of the frying time, pour in the white wine, carefully remove the fish from the casserole, place on a preheated plate and keep warm. Whisk the egg yolks and whipping cream together and use to thicken the roast residue that has been deglazed with wine. Pour some of the sauce over the Danube pike. Serve the rest in a sauce boat.
Preparation Tip:
As a side dish to the Lobauer Donauhecht we recommend Dillerdäpfel and Bummerlsalat.
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