Heligoland Redfish Cuts

Summary

Ingredients

• 100 g bacon, smoked
• 1 onion (s)
• 2 tablespoon tomato paste
• salt and pepper
• 1 lemon (s)
• 1 teaspoon sugar
• 50 ml whipped cream
• 8 fish fillet (s) (red nose), extra thin
• 4 tablespoon breadcrumbs
• 100 g butter
• 8 potato (s)
• 1 bay leaf

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Instructions

1. Squeeze the lemon. Dice the smoked bacon and onion.
2. In a bowl, mix the diced bacon, onion, tomato paste, salt, pepper, half of the lemon juice, sugar, and whipped cream into a paste.
3. Wash the fish fillets. Drizzle with the remaining lemon juice and sprinkle lightly with salt.
4. Spread the bacon mixture on one fish fillet. Layer a second fillet on top and spread more bacon mixture on it. Repeat with remaining fillets to make 4 stacks. Scatter breadcrumbs over each stack and dot with flakes of butter.
5. Place the assembled fish stacks in a well-greased grill pan or casserole dish and bake in a preheated oven at 220°C (428°F), or 200°C (392°F) for fan ovens, for 18 to 25 minutes until the top is crispy.
6. While the fish bakes, peel the potatoes. Bring salted water with the bay leaf to a boil, add the potatoes, and cook for 20 to 30 minutes (depending on potato size) until tender.
7. Serve the fish with the potatoes and, if desired, fresh vegetables or green salad.