Cut the fillet into portions, pour with lemon juice, salt and marinate for 20 minutes in cold place.

Mix egg yolks with mustard, whisk, adding oil, then add lemon juice, wine and garlic, creamed with salt.

Season the fillet with dill, pepper, cover with thin bacon slices, turn in foil and fry on grill for 10 minutes.

Serve the fish with prepared sauce and fresh vegetables.