Wash the pollack fillet and remove any bones that may still be present. Wash the lemon, pat dry and then "rub" the peel with the grater. Sour the pollack fillet with the juice of half a lemon and cut into strips that are not too small. Roll up the saithe strips into rolls.

Butter a casserole dish and put the pollack rolls in it. Season with salt and pepper from the mill and some of the lemon zest.

Dice the shallot and bacon and sauté in 10 g melted butter. Then let it cool down. Dice the cucumber and mix with the creme fraich. Add 2 teaspoons of mustard and the sweaty onion bacon mixture. Mix well together. Add the metaxa and cream and stir again. Season to taste with sugar, salt and pepper.

Spread the sauce over the rolls. Sprinkle with the freshly chopped dill, the rest of the lemon zest and the grated Parmesan. A few more flakes of butter on top and then off in the oven preheated to 200 °. Bake for about 35 minutes.

Serve with rice and a fresh salad. "Good Appetite"