Cod in bacon (Kabeljau im Speckmantel)

Category: Fish dishes
Kitchen: german
Cod in bacon (Kabeljau im Speckmantel)

Ingredients

Cod fillet 300 g
Bacon 6 slices
Garlic 2 teeth
Rosemary 1 branch
Oil sl. 100 g
Pepper, salt taste

Cooking method

  • Wash the fillets, dry with a paper towel, season with pepper and, if the bacon is lightly salted, with salt, tightly wrap each slice in bacon and quickly fry in a hot frying pan on both sides until golden brown. Dissolve the butter over medium heat and fry the crushed cloves of garlic and rosemary on it, and when the spices give the oil their aromas, put the cod in bacon there and cook, turning occasionally, for another 15 minutes. Serve with boiled or fried potatoes, sprinkled with rosemary oil ...

Note

Recipe source 🔗

Arka
Aaaaaa! What an unearthly beauty !!!
Serve here a portion, preferably two
gala10
Oh. Again something unearthly. And, in general, not so difficult to prepare.
Larissa, Thank you!
MariS

You see, there is such a recipe. True, with filling and sauce ... Let everything exist, especially since mine is more complex and not everyone likes it.

Salmon in bacon stuffed with pear, mushrooms and nuts (MariS)

Cod in bacon (Kabeljau im Speckmantel)
dopleta
No, Marina, you have salmon, but this recipe is for Baltic cod, it is written about this in the German recipe. The taste and structure of salmon and cod are fundamentally different, even without taking into account sauces and spices.
bukabuza
Larissa, what a wonderful recipe, you will have to try.
And why did you cut the potatoes? So unusual and beautiful the beholder.
dopleta
With a carving knife, Lena, here it is in the center:

🔗

bukabuza
And I have not seen this. I have a white one. Now I want this too. And what is it called more precisely or whose firm? It seems to me that I saw something like this in the topics and the link seemed to be there too, but I don't remember. I'll go to the internet halfway, I can find it.
And I have already taken the fish out of the freezer, I hope I will try the recipe today.
dopleta
Lena, this knife is thirty years old, if not more! They are usually paired with the bottom (pictured) sold by masters in the markets. They immediately demonstrate their effect on vegetables.
bukabuza
Larissa, thanks, so I'll go for a walk tomorrow towards the market.
Larissa, and when you take out the garlic roast with rasporin or leave it before you put the fish, they will not burn?
Arka
Yeah, I remember when I was a child I dabbled in apples and carrots like that
dopleta
Lena, I left it in the pan until the end - the fire should not be strong, and they will not burn. The main thing is that the fish is saturated with their aromas.
lungwort
Larissa, very tasty. The fish is a little dry, and the bacon makes it more juicy. And even aromas ... Great, beautiful!
dopleta
What - I have already done lungwort? Ay, well done! The aroma is really magical! The son-in-law licked the plate. But my fish was not dry. True, I did not take ice cream, but chilled.
Svettika
Larissa, very appetizing! Yes, and beautiful! Thank you!
MariV

Saltimbocca from the sole (multicooker Brand 701) (MariV)

Cod in bacon (Kabeljau im Speckmantel)

Yes, Larissa, it's me again!
MariV
Quote: dopleta

With a carving knife, Lena, here it is in the center:

Cod in bacon (Kabeljau im Speckmantel)
and mnu also have such, bought in a store in Ivano-Frankivsk.
dopleta
Quote: MariV
it's me again
And I'm glad to see you, as always!
MariV
Yes? Okay !
eye
Larissa, what if you put a fish in bacon into butter with spices so as not to put it back and forth? not? not that calico?
dopleta
You know what I think about this, Tanya ... When a fish is fried in bacon in a dry frying pan, most of the fat is melted out of it, and when we continue to cook in oil with spices, the fish gets more new flavors, and the obtrusive taste bacon cannot be interrupted, it serves only as a delicate addition.
eye
Larisa, thanks for the clarification, the technology, however ...
Florichka
I made it very tasty. Only I didn't have cod, but a carp fillet with skin. The rest is all recipe and bacon and a sprig of fresh rosemary.For a side dish, I had steamed rice with frozen vegetables and shrimps.
Cod in bacon (Kabeljau im Speckmantel)
dopleta
Quote: Florichka
I made it very tasty.
I am very glad that I liked it, Ira! Thank you for writing about the result!
Svetlana 73
Forgive me dark, but what is Bacon? Just salted pudding, how can lard be called bacon, or is it another kind of cooking?
dopleta
You are absolutely right, Svetlana, just bacon cannot be called bacon. Bacon is an English word that means "smoked pork belly". In our understanding, bacon is sold in slices, thin slices of the sides of specially fed young pigs. In this recipe, I used something like this:

Cod in bacon (Kabeljau im Speckmantel)
Svetlana 73
Thanks, as I assumed I needed a smoked flavor.
IvaNova
A very harmonious and easy to prepare dish. The simplicity and harmony are impressive.
I will repeat. I take it with gratitude. Thank you!
Cod in bacon (Kabeljau im Speckmantel)
dopleta
Thank you, Irochka, I'm glad! I hope Miracle liked it too?
IvaNova
dopleta, I will sadden you. She refused a miracle - she now eats meat and everything that smells like it, then does not eat. This time I didn't eat. Age cockroaches Or just an excess of sweets and a lack of load - holidays w and dossh
Yes, and God bless her, I got more
dopleta
Well, okay! I understand perfectly, I myself come across this every day.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers