10 70g loins of Royal Greenland Alaska Pollock
2 pointed cabbages
2 kg carrots
A small bunch of thyme
Salt and pepper
2 dl olive oil
10 slices of bacon
4 dl yoghurt
1 teaspoon cumin
1 clove of garlic
Break up the pointed cabbage as individual leaves and blanche them in the salted water. Peel the carrots and cook until tender. Then brown them gently in a little oil with thyme, salt and pepper.
Fry the bacon until it is nice and crispy. Then chop very finely. You could use a mixer if you prefer.
Lay the small loins on the pointed cabbage leaves and sprinkle with the pieces of bacon, thyme, salt and pepper. Wrap them in the cabbage leaves and place on a refractory plate with the browned carrots.
Cook in the oven for about 20 minutes at 160º.
Serve the ballotins with the yoghurt, seasoned with cumin and crushed garlic.
Serve the remaining carrots and pointed cabbage as a salad.