Of course, cod next to cod is a joke because it is exactly the same fish. Cod comes only from the Baltic Sea, cod from the North Sea. A fishmonger would be amused if one ordered cod and cod fillets.
It is important that the fillets are as uniform as possible, 3 to 4 cm thick, so that a uniform cooking level is achieved in the end. The best thing to do is to order the fillets from a trusted fishmonger, who will also cut the desired piece for you.
Rinse the fillets briefly under cold running water and then dry them thoroughly with kitchen paper. Spread the mustard on top of the fillets and spread evenly.
Place half of the bacon on the worktop or a cutting board, slightly overlapping, so that an area is created that can completely wrap the fish fillet like wrapping paper. Then place a fillet on top of the bacon with the mustard facing down. Carefully fold up the ends and slightly overlap on the top, so that a nicely wrapped package is created. Do the same with the rest of the bacon and fish.
The green fresh herbs are now very, very finely chopped or cut with a chopping knife. If there is no lovage, just leave it out. It gives the whole thing a special touch, but is not absolutely necessary for success. When it comes to herbs, it is important to use the stems as well, because they have significantly more aroma than the leaves. Put the herbs with the very soft (but not melted) butter and the panko in a mixing bowl and knead thoroughly until a homogeneous amount is obtained.
Now roll out the mixture evenly thick on the worktop until you have an area from which you can cut the area for the fish packets. Place the cut crust mass on top of the fish packets and press gently.
Heat the oven to 180 degrees bottom heat and grill.
In a non-stick pan, bring the clarified butter to 3/4 heat and fry the packets from the bottom for 3 minutes. Now place the fish on baking paper and grill grate, turn off the bottom heat in the preheated oven and just leave the grill on. Place the grill rack on the middle rail of the oven. Grill the fillet with the crust for about 10 minutes. After 6 to 7 minutes, check the browning and crispness of the crust more often. Some ovens tend to be too hot or too cold in grill mode. Also like to check the crust with a finger test.
When the fillet is ready and the crust is crispy and golden brown, arrange on preheated plates and grind a touch of pepper over them. Salting does not have to be necessary because the bacon already `brings` enough salt. Cut in half with a sharp knife and serve slightly unfolded.
It goes well with fried fennel, root vegetables or stewed potatoes. An insider tip is my source salad, as mentioned at the beginning.
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