Roasted cod

Dissolve separately, the comic and the dehydrated in 20 cl of hot water; bring the wine to a boil and let it reduce by 2/3.

Add the fish fumet and let reduce by half; Add salt, pepper and keep the sauce on low heat.

Clean the fennel bulbs, remove the stalks and the base and finely grattugiateli.

Decorate with lemon juice and let them brighten, for 5 minutes in boiling salted water.

Drain them, let them simmer gently for another 10 minutes with the addition of salt, pepper, a tablespoon of olive oil and thyme.

Preheat oven to 180°.

Cut the tomatoes with a cross, immerse them, for one minute in boiling water, drain and Peel.

Cut them into 4 parts and remove the seeds. put them in a pot to Cook, decorate with 2 tablespoons of olive oil, salt and pepper, sprinkle with Marjoram and cook for 10 minutes in hot oven.

Cut the pork in half.

Each cod fillet rolled in 10 slices of bacon, then always coil them, tightly closed, in the network.

Let them jump on all sides in a skillet with 3 tablespoons of olive oil, place on a plate for Grill and finish cooking for another 15 minutes in hot oven.

Keep the rolls of cod, for 5 minutes, away from fire, onto a plate covered with aluminum foil.

Prelevateli and cut them into slices; nappate with the sauce a dish service, pour the mixture of fennel and tomatoes, then place the slices of cod. Garnish with Basil and serve hot.