Pike-perch with porcini curry - Domaines Vinsmoselle

Ingredients

• 6 pike–perch fillets with skin (6 x 150 g)
• 6 rashers of bacon
• 100 g softened butter
• 1 small bunch of thyme
• 2 cloves of garlic
• 1 tbsp olive oil
• approx. 1 tbsp curry powder
• 600 ml coconut cream
• Fleur de sel & pepper from the mill
• Fine salt