Fish Fillet Wrapped in Bacon with Fennel Vegetables and Mustard Curry Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 medium fish fillet (s) (e.g. pikeperch, redfish or saithe)
- 1 large fennel
- 1 large carrot (s)
- 2 medium onion (s)
- 6 slices bacon
- 1 tablespoon mustard, medium hot
- 150 ml cream
- some butter
- salt and pepper
- Curry powder
- some white wine
- some water
- possibly wormwood (Noilly Prat)
Print Recipe
Pin Recipe Instructions
- Clean the fennel, cut out the stalk in a wedge shape, remove the fingers and slice finely. Peel and grate the carrot. Peel the onions, dice one finely, halve one and cut into fine slices. Sweat the onion cubes in butter, do not let them get too dark. Deglaze with a dash of white wine, stir in a tablespoon of mustard, add the cream and simmer gently.
- Sweat the onion slices, add the fennel and carrots, fry lightly, add a little water and steam for approx. Since the fennel vegetables have a lot of their own taste, you only need a little salt and black pepper to season, but a dash of Noilly Prat is also quite good to emphasize the taste even more.
- Clean the fish fillets, lightly season with salt and pepper and divide each into 3 pieces. Wrap a strip of bacon around each piece. Melt the butter in the pan and fry the pieces of fish for approx. 2 - 3 minutes on each side. Season the sauce well with curry and lightly salt.
- To serve, place the fennel in the center of the plate, lay out the fish pieces and sprinkle with the sauce. Simply steamed potatoes go best with it.
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