Heligoland redfish slices

Ingredients for 4 servings:

• 100 g smoked bacon
• 1 onion(s)
• 2 tbsp tomato paste
• salt and pepper
• 1 lemon(s)
• 1 tsp sugar
• 50 ml whipped cream
• 8 fish fillets (redfish), extra thin
• 4 tbsp breadcrumbs
• 100 g butter
• 8 potatoes
• 1 bay leaf

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

A little holiday for home

Squeeze the lemon. Dice the smoked bacon and onion, mix with tomato paste, salt, pepper, half the lemon juice, sugar, and cream to create a spicy mash. Wash the fillets, drizzle with the remaining lemon juice, and lightly salt. Brush one fillet at a time with the mash, then place a second fillet on top and brush the mixture as well. Sprinkle some breadcrumbs over the fillets. Place knobs of butter on top. Bake in a well-greased grill pan or casserole dish in a preheated oven at approx. 220°C (convection oven approx. 200°C) for 18 to 25 minutes until crispy. Meanwhile, peel the potatoes and boil them in salted water with a bay leaf for approx. 20 to 30 minutes, depending on the size of the potatoes, until tender. Serve with vegetables or a green salad, if desired.