Heligoland Redfish Cuts

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

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
Heligoland Redfish Cuts
Heligoland Redfish Cuts

Instructions

  1. Squeeze the lemon. Dice the smoked bacon and onion, mix with tomato paste, salt, pepper, half of the lemon juice, sugar and cream to a spicy porridge.
  2. Wash the fillets, drizzle with the remaining lemon juice and lightly salt. Spread the porridge on one fillet at a time, put on a second fillet and spread it too. Scatter some breadcrumbs over the fillets. Put on flakes of butter.
  3. Bake in a well-greased grill pan or casserole dish in a preheated oven at approx. 220 ° C (fan oven approx. 200 ° C) for 18 to 25 minutes until crispy.
  4. At the same time, peel the potatoes and cook them in salted water with a bay leaf for about 20 to 30 minutes, depending on the size of the potatoes.
  5. If you like, you can also serve vegetables or green salad.

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