Cod is another fish that many people treat with prejudice. They say, not for gentle aristocratic stomachs - this is in the first place. Secondly, it is tasteless, it is considered dry.
Yes, the cod can be a little dry. But that is not a disadvantage at all! Dry cod meat can be turned into dignity - because it allows you to use products as an accompaniment that bring a new taste and add softness (and a little fat).
This version of cod under the crust is just "from this opera"
We take:
- 4 cod fillets
- 4 strips of bacon (may need more depending on width)
- 1 small bunch of parsley
- 1 small bunch of dill
- 1 tablespoon mustard
- 100 grams of bread crumbs
- 100 grams of butter
- Salt and pepper to taste
How we cook:
Put the oil out of the refrigerator beforehand - it should become very soft.
Dry the cod with a paper towel, grease with mustard, salt and pepper each piece - and then wrap each piece separately in bacon.
Chop the dill and parsley finely and finely, mix with softened butter and breadcrumbs, add some salt.
We put it on a sheet covered with parchment and send it to the oven at 180 degrees until a crispy crust appears.
Bon Appetit!