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Best to use pike of 1-3kg, not bigger than 5kg though because then it´s not tasty anymore and too dry. (Not mentioning the C&R for big pike)
First step is to fillet the guys, discarding the skin. Sprinkle salt and black pepper on both sides of the fillet.
You fry chopped onion and a little garlic together with chopped bacon until onion is transparent. (Don´t add any extra oil.) The onion and the bacon need to be fried beforehand because inside the fish it would only be cooked, not fried. And fried things taste so well.
Add rosemary, pepper and/or salt to the mix (here normally I don´t add more salt because the bacon is somewhat salty anyway)
Put this bacon-onion mix onto each fillet and roll it up like a pancake. Wrap each roll into a slice of bacon or something. It´s important to wrap it because pike meat is a little dry by default. “Cure” the rolls in the oven for 40 minutes @200C covered with alu foil, then take the foil out for another 15 minutes or so and you´re done.
Eat it with whatever you want, I sometimes make it with rice. The best I´ve tried so far was with apples. For that you take a few apples (I prefer the green sour ones), chop them, and caramellize them on heated honey in a pan. Add water and slowly start cooking the apples. You can add a little salt, pepper again (here I prefer tri-colored pepper and I add quite a lot), and white wine, cook until soft (10-15 minutes or so), strain the liquid, and put the apple apart. Add cream to the liquid and stir until smooth. Now you can put back the apples into the creamy thing. (You need to strain so that you don´t smash the apples while stirring with the cream.)
