Origin of dish:
No rating at the moment! Be the first to
Type of cooking:
Preparation time: 20 minutes
Cooking time: 25 minutes
Ingredients (for 6 people) :
-250g rye bread (A Danish or German-style dark rye is best for this recipe)Method: Start by preheating the oven to 120°C. Place the rye bread slices in an even layer on a wire rack and allow to dry out for 20 minutes, if sliced thinly, or up to 40 minutes if you like chunkier slices.
-200g smoked streaky bacon
-6 pieces of 150-170g fillets of Norwegian haddock
-salt and pepper to season
-sea vegetables for garnish and a salad to serve alongside
Blitz it in a blender and set aside while you cook the bacon. In a skillet pour a tablespoon of vegetable oil and fry the bacon in two batches over a medium heat until the bacon is crisp, the fat has rendered and the fat is a golden-brown colour.
Remove bacon from the pan and dry on kitchen paper. Keep the bacon fat that's left in the pan. Allow the bacon to cool completely, then break up into pieces and blitz in a blender to a fine consistency.
In a bowl, mix both the bacon and rye bread together and drizzle some of the bacon fat left in the saucepan over the mixture to bring it together so it's not a dry powder. Taste the mixture, it should be salty and have a delicious bacon-rye flavour.
Crank up the oven to 200°C and in a roasting dish place the six pieces of haddock, making sure to space them evenly apart. Rub a little oil around each fillet piece and season with a small amount of salt and a good amount of pepper, then sprinkle the bacon rye mixture on top of each slice so you have a really good coating to create a crisp crust when roasting.
Roast in the oven for 10-15 minutes, depending on the thickness of the haddock. Remove from the oven and serve immediately with a selection of sea vegetables and a seasonal salad of your choice.