John Myers
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Cod Fillet Under Bacon and Root Vegetable Cover
The perfect cod fillet under bacon and root vegetable cover recipe with a picture and simple step-by-step instructions.
- 750 g Cod fillet
- 0,5 Lemon, juice
- Milled pepper, coarse salt
- 0,125 L Riesling dry
- 3 medium sized Carrots
- 0,25 small Celery bulb
- 1,5 stem Leek
- 1,5 medium sized Onions
- 2 tbsp Clarified butter
- Pepper salt
- 125 ml Cream
- 1 Pck. Bacon
- 0,5 bunch Fresh smooth parsley
Preparation of fish:
- Rinse cod in cold water, dry off. Place in a large, flat baking dish. Drizzle with the lemon juice on both sides, pour the wine over it and pepper and salt the fillet thoroughly. Cover the pan and let the fish soak for 1 – 2 hours. Turn once and also season the 2nd side well with pepper and salt.
Preparation of vegetables:
- Peel the carrots and celery, wash and clean the leek and cut everything into very fine strips approx. 8-10 cm long. Peel the onions and cut into fine strips. Wash, dry, chop parsley.
- Sauté all the vegetables in a large pan in the clarified butter. Pepper and salt. To taste.
Completion:
- Preheat the oven to 200 °. Spread the steamed vegetables over the marinated fish and cover it completely. Pour the cream evenly over everything.
- Halve the bacon slices lengthways once and place them on a grid on the vegetables. Put the whole thing in the oven for 35 – 40 minutes. When the bacon is nice and crispy, turn the heat of the oven down to 180 ° and finish cooking.
- In the meantime, cook potatoes. Toss them in butter and some chopped parsley before serving.
- Sprinkle parsley over the fish and vegetables and serve with the cream sauce for the potatoes to “dip” into.
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