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Wine with food: Cod wrapped in bacon alongside a glass of Pinot Blanc wine.

Cod loin wrapped in bacon on creamy pea puree

This recipe combines the best of two worlds: the delicate elegance of a cod loin and the hearty rusticity of crispy bacon. The fish is gently cooked in the oven, while the salty bacon coating keeps it juicy and gives it a wonderful smoky flavor. We serve it with a velvety puree of fresh peas, whose natural sweetness perfectly counterbalances the saltiness of the bacon. A nutty brown butter rounds off the dish and adds depth of flavor. Paired with a creamy Pinot Blanc or a mineral Pinot Grigio, you will experience a pairing that impresses with its texture and variety of flavors. An ideal dish for an upscale dinner that is visually appealing and will win over any gourmet with its precise craftsmanship.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Fish dish, Main course
Cuisine German, modern
Servings 2 Servings
Calories 480 kcal

Cooking utensils

Ingredients
  

  • 300 g Cod loin Fillet of loin, split down the middle
  • 4 up to 6 slices of bacon Pancetta or breakfast bacon
  • 300 g Peas Fresh or frozen
  • 1 Shallot
  • 50 ml Cream
  • 20 g Butter
  • 1 Tbsp nut butter browned butter
  • Salt and pepper from the mill
  • A sprig of fresh thyme
  • A little lemon juice

Preparation
 

PREPARATION:

  • Preheat the oven to 180 degrees top/bottom heat.
  • Wash the cod loins, pat dry and season lightly with salt and pepper.
  • Finely dice the shallot.

COOKING STEPS:

  • Lay out the bacon slices slightly overlapping.
  • Top the cod with fresh thyme and wrap tightly in the bacon.
  • Place the wrapped fish in an ovenproof dish.
  • Bake on the middle shelf for approx. 12 to 15 minutes.
  • The bacon should be crispy and the core of the fish should still be slightly translucent.
  • At the same time, cook the peas and diced shallots in salted water for approx. 5 minutes.
  • Drain the peas and rinse briefly (for the color).
  • Puree finely with the cream and butter.
  • Season to taste with salt, pepper and nut butter.
  • The puree should be velvety and creamy.

DIRECTIONS:

  • Spread the pea puree in a circle in the middle of warm plates.
  • Remove the cod from the oven.
  • Cut in half diagonally as desired.
  • Carefully place on top of the puree.
  • Drizzle with a little nut butter and garnish with fresh thyme.
  • Serve hot immediately.

SUPPLEMENTS:

  • Toasted baguette
  • Small wild herb salad
  • Glazed root vegetables

Nutritional values per portion

Calories: 480kcalCarbohydrates: 22gProtein: 36gFat: 28g
Keyword Bacon coating, Cod, Cod loin, Fast & Noble, Fish, Gourmet, Pea puree, Pinot Blanc, Recipe, Wine with food
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