Nose in Bacon

Scale noses, gut and trim head. After cleaning the abdominal cavity, rinse the fish under running water and pat dry with kitchen roll. Now cut the fish from the head to the tail with a sharp kitchen knife (fillet knife). The closer and deeper the cuts are made (up to the middle bone, only the belly lobes are spared), the less bones are felt when eating.

The fish treated in this way, with only the backbone still holding it together, are drizzled with juice from a lemon on both sides and in the abdominal cavity. Leave to marinate for 20 minutes, the flesh will become firmer.

Then season with salt to taste and pepper and roll the fish in a mixture of 2/3 flour and one third sweet paprika.

Finely dice the fat bacon and fry it in a frying pan until the grams turn slightly brown. Roast the fish in it. There must be enough fat in the frying pan to cover the fish up to one third. Only when the bottom half is crispy, turn the fish.

The incisions ensure that the bacon flavor is absorbed into the nose meat, which improves its flavor immensely.

In addition, most of the bones are destroyed during the roasting process.

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

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