For the pike-perch sauce, finely chop 2 tablespoons of pike-perch tips without skin (which are left over from filleting and portioning) with 1 tablespoon of liquid whipping cream and a little salt in a food processor, pass through a sieve and leave to cool.
Scale the pike perch, fillet it and remove any standing graces. Portion four pieces ss 150-170 g and carefully score the skin with a sharp kitchen knife.
Smoke flour in a saucepan with a solid bottom form. Place on the hot stove top. Wrap a round kitchen grid with aluminum foil and form a small rim so that the escaping juices are not lost. Remove casings from prawns and place 2/3 on top (about 5-6 pieces). Place the grid on supports (e.g. metal egg cups) halfway up in a saucepan, close the lid and cook the prawns in about
3-4 minutes.
The shrimp should still be juicy and raw on the inside and have a yellow tinge on the outside from the smoking. After smoking, cool the shrimp and reserve the cooking juices in a metal bowl.
Cut the bacon into fine cubes, the cilantro greens into tender strips and add to the baking dish form. Dice the raw and smoked prawns (about 5 mm) and mix with the other ingredients.
Add the pike-perch farce as a binding and season strongly with soy sauce, salt and freshly ground pepper.
Briefly marinate the pike-perch portions in a frying pan with 3 tbsp. soy sauce, rub dry on a paper towel and place skin side down on a baking tray.
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