Finely dice smoked bacon, cut onion into rings, brown both lightly in butter.
Rinse fish fillet briefly, dry with kitchen towel, cut into strips with a sharp kitchen knife. Sprinkle these with the juice of a lemon and dust with a little flour.
Push bacon cubes and onion rings to the edge of the pan, add fish strips, roast for 1 to 2 minutes.
Add whipping cream, sherry, a tiny bit of salt and freshly ground white pepper. Make 1 minute, then mix the whole.
Serve with mashed potatoes and crisp lettuce with a salad dressing (vinegar-oil marinade).
Our tip: use a delicious spicy bacon for a delicious touch!
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