Stockfish with almond crust

Ingredients for 4 servings:

• 800 g stockfish (stockfish fillet)
• 1 onion(s)
• 2 star anise
• 2 bay leaves
• 100 g almond(s), peeled
• 1 salted lemon(s)
• 20 g butter
• 20 ml olive oil

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 40 minutes; Total time approx. 2 days 1 hour

Soak the stockfish for two days, changing the water several times. Then bring a little water to a boil with the quartered onion, star anise, and bay leaves. Let the stockfish simmer for ten minutes on low heat, then remove and let cool. Remove the skin and bones; you should be left with a nice piece of fillet. Brown the almonds in the oven for 15 minutes at 160°C. Remove the almonds and finely crush them in a mortar. Cut the zest of the salted lemon into very small cubes and knead it with the almond crumbs and butter to form a loose paste. Lightly brown the stockfish fillet in olive oil on both sides. Then spread the almond mixture on the skin side and press it down. Finish cooking the fillet in the oven for ten minutes at 160°C. You can briefly turn on the grill function to brown the crust. To serve, carefully cut the fish fillet into portions. White beans go well with the fish.