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, 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.