Bacon with Peppercorn and Parsley Sauce

Name: Bacon with Peppercorn and Parsley Sauce
Yield: 8
Ingredients: 1.5 kg of cod (top sirloin); 2 cloves of garlic, pressed; to taste salt; 2 soup spoons of butter; 1 cup of water; For the sauce:; 2 medium red peppers, seeded and chopped; pepper sauce drippings; 1/2 soup spoon of white wine vinegar; 2 soup spoons of heavy cream; 1/4 cup of chopped parsley

1
1.5 kg of cod (top sirloin)
2
2 cloves of garlic, pressed
3
to taste salt
4
2 soup spoons of butter
5
1 cup of water
6
For the sauce:
7
2 medium red peppers, seeded and chopped
8
pepper sauce drippings
9
1/2 soup spoon of white wine vinegar
10
2 soup spoons of heavy cream
11
1/4 cup of chopped parsley

Ingredients

1
1.5 kg of cod (top sirloin)
2
2 cloves of garlic, pressed
3
to taste salt
4
2 soup spoons of butter
5
1 cup of water
6
For the sauce:
7
2 medium red peppers, seeded and chopped
8
pepper sauce drippings
9
1/2 soup spoon of white wine vinegar
10
2 soup spoons of heavy cream
11
1/4 cup of chopped parsley

Directions

1
Clean the meat and season with salt and garlic
2
Place in a baking dish, brush with butter, and put in a hot oven (200°C), preheated, occasionally moistening with water until tender
3
Remove from the oven and let it cool
4
Prepare the sauce: In a food processor or blender, blend the peppers and add pepper sauce, vinegar, and salt to taste
5
Blend well, scraping the sides of the bowl
6
Place the puree in a small bowl and add heavy cream and parsley
7
Mix well and serve with the meat cut into fine slices
8
Serves 8.