Cream-ginger-bacon sauce

Ingredients for 4 servings:

• 2 m.-large shallot(s)
• 125 g bacon, diced, without fat
• 1 tbsp butter
• 1 tsp garlic
• 3 dashes Worcestershire sauce
• 1 tbsp, heaped ginger, pickled
• 1 tbsp, heaped goat’s cheese
• 1 tbsp, heaped mascarpone
• 200 ml sweet cream
• 1 tsp spiced pepper
• 1 shot of dry rosé wine to deglaze

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

with goat’s cheese and mascarpone

Finely chop the pickled ginger with a knife and mix with the goat’s cheese, mascarpone, and cream. Season with pepper. Peel the shallots, slice them into rings, and fry them with the bacon cubes and garlic in butter over medium heat until golden brown. Deglaze with Worcestershire sauce and wine. Once the liquid has evaporated, add the cream and ginger mixture and bring to a boil briefly, stirring gently. Reduce the heat and keep warm until ready to serve. Serving suggestion: Serve with cod with mixed cabbage and a cheese and sweet potato pancake.