Fluffed Baked Cod

Preparation Time 30 minutes
Total Cooking Time 40 minutes

400-500 gram/ 1 pound of Cod or Pollock
1 Carrot
1 Onion
2 Bay Leafs
0,5l / 2 cup of Fish Stock
2dl / 1cup of White Wine
A pinch of Salt
A pinch of Pepper
3 Eggs 
Vegetable Oil for frying

Side dish
Bacon
Asparagus

Sauce
2dl / 1cup of Creme Fraiche
1msk / 0,5 fluid ounce of Tomato Puré
0,5 msk/ 0,25 fluid ounce of Mustard
A tad of the Fish Stock
A pinch of Salt
A pinch of Pepper
A bundle of Dill

1. Set the oven to 200 C / 400 F
2. Dice the carrot and onion and fry it in a pot  with some oil until the onion is transparent
3. Add the wine and fish stock and let it boil for a couple of minutes
4. Put the fish in the pot and pour some water so it covers the fish and let it boil for 7-10 minutes
5. When the fish is done, put it in a mixing bowl and start to mash it with a fork.
6. Add a table spoon or two of the fish stock
7. Separate the egg yolks from the whites and mix the white into a thick foam.
8. Mix the yolks with the fish and seasoning it with salt and white pepper
9. Stir the egg white foam gently into the fish paste so you don't push out the air from the foam.
10. Put the paste into a oven vessel and cook it in the middle of the oven for 10 minutes or when its golden

Side dish

1. Wrap the bacon around the asparagus and fry it in a cookingpan   

Sauce

1. Chop the Dill
2. Mix al the ingredients and serve it cold.