Steamed cod in foil with dill and bacon (Alexander Herrmann - Küchen IQ 1)

Ingredients

Directions

1. 1

   Recipe from Alexander Herrmann - Küchen IQ: Volume 1: Basis; 272 pages; Publisher: Collection Rolf Heyne (October 2010).

2. 2

   Pluck the dill leaves from the stems and put them aside. Cut the dill stems to the length of the cod pieces.

3. 3

   Place a stalk of dill and a slice of bacon on each piece of cod. Sprinkle each piece of cod with 1 pinch of salt.

4. 4

   1 ½ Melt the butter in a small pot.

5. 5

   Generously brush the coated cod pieces with the liquid butter. Wrap each piece of cod tightly into a piece of transparent film approx. DIN A4 in size. The long ends

6. 6

   of the foil individually and one after the other like a candy and knot together. Make sure that no air remains in the foil and that the fish is tightly packed

7. 7

   Place the cod packs on a grid (middle rail) of the steam oven and cook at 60 °C (steam mode) for 18 - 24 minutes until perfectly glassy and juicy.

8. 8

   Spread the remaining bacon slices next to each other on a baking tray and bake in a preheated oven (convection oven) at 160 °C for about 12 minutes until crispy. Dry the crispy bacon slices on kitchen paper and let them cool, then break them into approx. 5 mm wide "bacon slivers". Sprinkle these onto a plate and

9. 9

   provide

10. 10

    Debark the slices of toast, cut them in half horizontally and cut them into as small cubes as possible.

11. 11

    Melt the remaining butter in a small pan and fry the toast bread cubes in it, stirring constantly, until crispy croutons are obtained. Remove the finished croutons from the pan and drain them on kitchen paper.

12. 12

    Cut the dill leaves roughly.

13. 13

    Remove the cod packets from the oven. Cut each packet open at a knot and press the cod out. Dab the cod dry with kitchen paper, then roll it in the "bacon slivers", then turn it in the croutons and sprinkle with the chopped dill.