| 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 |
bn |
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.
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