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Boulangere Of Seafood With Crispy Smoked Bacon Recipe

by Global Cookbook

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

Directions

1. Cut 4oz of the smoked bacon into 1/4 inch strips and reserve till later.
2. 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.
3. Pan-fry the 3 chosen fish of your choice in warm oil till golden.
4. Overlapping the sliced potatoes - form a large circle on the plate.
5. 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.
6. Finish the dish with crispy pan-fried lardon and a fine Chiffonade of parsley.

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