Clean the pike well, remove bones and skin. Sprinkle with juice of one lemon and season with salt. Stand for 1/2 hour, dry and cut into large pieces. Roll the pike pieces in flour and roast in hot fat, then keep warm.
Fry the bacon cut into small cubes in fat and add the finely chopped onion, fry until yellow, dust with flour and fry the whole thing together. Add paprika and vinegar. Then add water, tomato paste and sour cream and cook the sauce well. Pour the sauce over the fish. Serve with salty potatoes or spareribs.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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