Cod next to cod in bacon under herb crust, Fiefhusen style

Ingredients for 2 servings:

• 2 cod fillets, approx. 200 g each
• 2 packs of mild breakfast bacon from the supermarket refrigerator
• ½ bunch parsley, flat with stems, very finely chopped
• ½ bunch dill with stems, very finely chopped
• 3 leaves of lovage, if available
• some pepper, freshly ground
• 60 g butter, very soft
• 2 cups panko
• 1 tsp, strained mustard, medium hot
• 2 tbsp, heaped clarified butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Schleswig-Holstein is the land between the seas and between cod and cod

Of course, “cod next to cod” is a joke, because they are exactly the same fish. Cod only comes from the Baltic Sea, while cod comes from the North Sea. A fishmonger would be highly amused if you ordered a cod and a cod fillet each. It’s important that the fillets are as evenly thick as possible, at 3 to 4 cm, so that they are cooked evenly. It’s best to order the fillets from a trusted fishmonger, who will also cut the desired piece for you. If they also have fresh samphire, buy at least 100 g or order it with the fish and serve it with my samphire salad (another recipe on Chefkoch.de). Rinse the fillets briefly under cold running water and then dry thoroughly with kitchen paper. Spread the mustard evenly over the top of the fillets. Place half of the bacon on the countertop or a cutting board, slightly overlapping, to create a surface that can be wrapped around the fish fillet like wrapping paper. Then place a fillet, mustard-side down, on the bacon. Carefully fold up the ends and gently press them down, overlapping them, to create a nicely wrapped “parcel.” Repeat with the remaining bacon and fish. Chop the fresh green herbs very finely or use a mincing knife. If you don’t have any lovage, simply omit it. It adds a special touch, but it’s not absolutely necessary for the dish to work. It’s important to use the stems as well, as they have significantly more flavor than the leaves. Place the herbs in a mixing bowl with the very soft (but not melted) butter and the panko flour and knead thoroughly until smooth. Roll out the mixture evenly on the countertop until it forms a flat surface from which you can cut out the fish parcels. Place the cut crust mixture on top of the fish parcels and press down gently. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and grill. Heat the clarified butter in a non-stick pan to 3/4 heat and sear the parcels from the underside for 3 minutes. Now place the fish on baking paper and a grill rack, turn off the bottom heat in the preheated oven, and leave the grill on. Place the grill rack on the middle rack of the oven. Grill the fillet with the crust for about 10 minutes. After 6 to 7 minutes, check frequently for browning and crispiness. Some ovens are either too hot or too cold in grill mode. You can also check the crust with your finger. When the fillet is ready and the crust is crispy and golden brown, arrange it on warmed plates and grind a touch of pepper over it. No need to add salt, as the bacon already provides enough salt. Cut it in half with a sharp knife and serve slightly open. This goes wonderfully with roasted fennel, root vegetables, or braised potatoes. An insider tip is my samphire salad, as mentioned at the beginning.