Burbot Fried in Tomato Cream

Cut the fish into pieces and season with the juice of one lemon, salt and pepper. Sauté diced onion in butter until translucent. Add cubes of 2 tomatoes and 1/2 cup of water, boil everything together well and stir through a sieve. Skin remaining tomatoes, remove seeds and cut into small pieces. Add whipped cream and wine to tomato mixture form and let everything bubble together. Thicken with starch powder. Add the tomato pieces. Turn the drained fish pieces in flour on the other side and fry them in fried bacon fat and oil from both sides in five to six minutes until brown. Serve the fish pieces in the tomato cream. Sprinkle drained bacon cubes on top. Serve with small roasted potatoes and lettuce.

Our tip: Use bacon with a fine, smoky note!

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