Cod Fillet with Bacon and Hollandaise Sauce

1. cod fillet rinse, dry and sprinkle with juice of one lemon. Season lightly with salt and place in a shallow dish. Cover the dish with foil (microwave safe) and cook the fish at 600 W for 4-5 min. Drain off any juices that escape.

Cut the bacon into cubes and cook in a round dish at 600 W for 3 minutes, covered with kitchen roll. Remove the bacon with a skimmer.

Mix Pineau, remaining juice of one lemon, egg yolk and mustard with a whisk in the bacon fat. Heat egg mixture at 600 W for 20 sec, then mix heartily repeatedly.

4. melt butter in a jug at 600 W for 90 sec, then stir in egg mixture while whisking throughout. Season with pepper and salt.

Pour the sauce over the fish, sprinkle with the bacon cubes and heat again at 600 W for 90 sec.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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