Boulangere Of Seafood With Crispy Smoked Bacon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Dutch | Food networ, Food3 | 4 | Servings |
INGREDIENTS
| 4 | 2 oz salmon | |
| 4 | 2 oz monkfish | |
| 4 | oz | Turbot |
| 1 | lb | New potatoes |
| 8 | oz | Shallots |
| 4 | oz | Dutch carrots |
| 6 | oz | Smoked bacon |
| 1/4 | Parsley | |
| 1/2 | pt | Chicken stock |
| 2 | Floz olive oil | |
| Salt and pepper |
INSTRUCTIONS
Cut 4oz of the smoked bacon into 1/4 inch strips and reserve until 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 hot oil until golden brown. Overlapping the sliced potatoes - form a large circle on the plate. Spoon some of the carrot and shallot in the centre, top with 3 pieces of fish, and spoon the remainder of the carrot mixture on top, plus the mixture of the stock. Finish the dish with crispy pan-fried lardon and a fine Chiffonade of parsley. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 102
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 19.4mg
Sodium: 155mg
Potassium: 417.4mg
Carbohydrates: 12.5g
Fiber: 2.3g
Sugar: 5.5g
Protein: 9.2g