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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
- If you like, you can also serve vegetables or green salad.
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