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Categories:Viewed: 47 - Published at: 2 years ago
Ingredients
- 4 x 2 ounce salmon
- 4 x 2 ounce monkfish
- 4 ounce Turbot
- 1 lb New potatoes
- 8 ounce Shallots
- 4 ounce Dutch carrots
- 6 ounce Smoked bacon
- 1/4 bn Parsley
- 1/2 pt Chicken stock
- 2 fl ounce extra virgin olive oil Salt and pepper
Method
- Cut 4oz of the smoked bacon into 1/4 inch strips and reserve till later.
- Put the remainder of the bacon into the chicken stock and bring to the boil.
- Split the stock into two - cooking thinly sliced carrots and shallots in one half, and thinly sliced new potatoes in the other half.
- Pan-fry the 3 chosen fish of your choice in warm oil till golden.
- Overlapping the sliced potatoes - form a large circle on the plate.
- Spoon some of the carrot and shallot in the centre, top with 3 pcs of fish, and spoon the remainder of the carrot mix on top, plus the mix of the stock.
- Finish the dish with crispy pan-fried lardon and a fine Chiffonade of parsley.
