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Redfish fillet in bacon, cream, and mustard sauce

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Ingredients for 2 servings:

  • 2 redfish fillets
  • 2 cups of cream
  • 4 tbsp mustard, variety according to taste
  • 300 g bacon, lean, diced
  • Margarine, for frying
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rinse the redfish fillet and pat dry. Remove any remaining bones with fish-bone tweezers or tweezers. Brown the ham cubes with a little margarine. Mix the cream with the mustard. Grease a casserole dish. Place half of the ham cubes in the dish, arrange the salted and peppered fish on top, top with the remaining ham cubes, and pour the cream and mustard mixture over them. Place the casserole dish in the oven on the middle rack at approximately 200°C for about 1/2 hour. Serve with boiled potatoes and a seasonal salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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