Ingredients
Preparation
Preheat the oven to 100 °C.
Sprinkle salt on the cod, leave for approx. 30 minutes, rinse in cold water and dry well with a paper towel.
Place the cod on a baking tray with baking paper and bake in the oven until it has a core temperature of approx. 50 °C, it takes about 20 minutes.
Cool the fish and lightly press it so it flakes.
Cut betroot into small wedges.
Heat up the honey with a little lemon juice, add beetroot and taste with a little salt.
Dice bacon, pan-fry crispy and let drain on a paper towel.
Spread the cod flakes over serving plates and spread glazed beetoroot, bacon, pine nuts and feta over.
Drizzle with a little lemon juice and olive oil.
Serve with pepper sprinkled over. You can also garnish with fresh herbs if you like.