• 8 thin slices of bacon
• 4 X 150gr / 5oz cod loin
• 1 bunch fresh tarragon, chopped
• 1 lemon, juice only
• Olive oil
• 125gr / 4 ½ oz sour cream
• 125gr / 4 ½ oz yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon chives, chopped
• ½ tablespoon whole grain Dijon mustard
• Salt
• Black pepper

Lay the bacon on a flat surface. Squeeze the lemon juice over the fish, sprinkle with the tarragon and season well with salt and pepper. Wrap the bacon round the fish. Rub olive oil on the bacon and fry for 5-6 minutes turning regularly.

To make the sauce, combine sour cream, yogurt, mayonnaise, 2 tablespoons fresh tarragon, chives, and mustard. Add salt and pepper to taste. Blend well. Allow sauce to sit for at least 1/2 hour to blend flavors. Serve the sauce at room temperature with the fish.